TX
95!
SciRR
Desk
The Bab-Tender's Guide
OB
HOW TO MIX ALL KINDS
OF
PLAIN AND FANCY DRINKS
CONTAINING CLEAR AND RELIABLE DIRECTIONS FOR MIXING ALL THE
BEVERAGES USED IN THE UNITED STATES, TOGETHER WITH THE
MOST POPULAR BRITISH, FRENCH, GERMAN, IT ALT AN,
RUSSIAN, AND SPANISH RECIPES J EMBRACING
PUNCHES, JULEPS, COBBLEES, ETC., ETC.,
IN ENDLESS VARIETY.
BY JERRY THOMAS
Formerly Principal Bar-Tender at the Metropolitan Hotel, New
York, and the Planters' House, St. Louis.
AN ENTIRELY NEW AND ENLARGED EDITION
NEW YOKE I t^Ll,
DICK & FITZGEEALD, PUBLISHERS
No. 18 Ann Street.
Entered according to Act of Congress, in the year 1R62, by
DICK & FITZGERALD,
In the Clerk's Office of the District Court of the United States,
for the Southern District of New York.
Entered according to Act of Congress, in the year 1876,
By DICK & FITZGERALD,
In the Office of the Librarian of Congress, at Washington, D. 0.
Copyright, 1887, by
DICK k FITZGERALD.
PREFACE.
This is an Age of Progress ; new ideas and new appli-
ances follow each other In rapid succession. Inventive
genius is taxed to the uttermost in devising new inven-
tions, not alone for articles of utility or necessity, hut to
meet the ever-increasing demands for novelties which ad-
minister to creature-comfort, and afford gratification to
fastidious tastes.
A new beverage is the pride of the Bartender, and its
appreciation and adoption his crowning glory.
In this entirely new edition will be found all the latest
efforts of the most prominent and successful caterers to the
tastes of those who patronize the leading Bars and Wine-
Booms of America, as well as the old and standard favorite
beverages, always in general demand.
IND
EX.
Page.
Absinthe and Water. .. . 101
" Cocktail... 23
*' French Method of Serving 102
Ale Flip, English, Hot 96
" in Casks, Directions for Tap-
ping 15
" Punch 95
" Sangaree 60
Allspice, Tincture of 120
Apple Punch 94
" Toddy 41
'Arf-and-'Arf 101
Aromatic Tincture 121
Arrack Punch 68, 83
" for Bottling 127
" " Imperial 82
Balaklava Nectar Ill
Baltimore Egg "Nogg 45
Barbadoes Punch . . 94
Bartenders, Hints and Rules for 13
Bimbo Punch 81
Bishop G4
*' a la Prusse 115
" English 64
Bitters, Directions for Cooling. . 17
Jerry Thomas' Own.... 104
" Sherry and 98
Black Stripe. 105
Blue Blazer 51
Bbonekamp and Whiskey 104
Bottle Cocktail 21
Bottled Beer, Directions for Us-
ing IS
** Liquors, Directions for.. 15
" Velvet 114
Bourbon Cocktail for Bottling.. 130
" Whiskey Punch for
Bottling 123
Brandy and. Ginger- Ale 100
' ' and Gum 100
" and Peach , 104
Page.
Brandy and Rum Punch 65
" and Rum Punch, Hot... 76
" and Soda 99
" Champerelle 38
Cocktail 19
" for Bottling.... 129
'* " Improved 19
" Crusta 26
" Daisy 27
" Fix... 32
Fiz 47
" Flip, Cold 55
" Flip, Hot 54
" Pony 99
** Punch 65
Punch for Bottling 123
" Punch, Imperial 76
" Sangaree 60
Scaffa 38
Shrub 63
Sling, Cold 48
Sling, Hot 48
Smash 31
Sour 40
Split Soda and 100
" Straight 99
Tip Top 81
Toddy, Cold 41
" Toddy, Hot 42
Tom Collins 54
Burnt Brandy and Peach 104
California Milk Punch, 86
Canadian Punch 81
Capillaire 120
Caramel 118
Catawba Cobbler 34
Century Club Punch 85
Champagne Cobbler 33
Cocktail 21
" Cup u la Brunow. . . Ill
" Directions for Icing 15
6
INDEX.
Page.
Champagne Punch 75
" Syphon -Corkscrews
for 16
" Treatment of.... ... 15
Champerelle, Brandy 38
Cherry Shrub 62
Cider, Mulled, with Eggs 57
" Punch 95
Cinnamon, Tincture of 119
Claret Cobbler 34
" Cup 113
" " a la Brunow... Ill
" " a la Lord Saltoun 115
" Management of 17
" Mulled, u la Lord Saltoun 116
«« Punch 70
" Punch for Bottling 128
Cloves, Tincture of 119
Cobbler, Catawba 34=
" Champagne 33
Claret 34
Hock 34
" Sauterne 34
Sherry 33
Whiskey 34
Cocktail, Absinthe 23
Bottle 21
Bourbon for Bottling . . 130
" Brandy 19
for Bottling.. 129
" " Improved .... 19
" Champagne 21
Coffee 22
" Fancy Vermouth 23
Gin 20
" for Bottling 130
" " Improved 21
' ' Jar^anese 23
" Jersey 24
" Manhattan , 24
" Martinez 25
" Morning Glory 25
Old Tom Gin 21
" Saratoga 24
Soda 109
" Vermouth 22
Whiskey 20
" " Improved.... 20
Page.
Coffee Cocktail »■ ,. 22
Cognac, Essence of 117
" Hints on Cooling 17
Cold Drinks, Hints for 14
" Punch, Directions for 14
Colorings, &c, To prepare 116
Columbia Skin 53
Copenhagen 52
Cordials, Directions for Cooling 17
Couperee, West Indian , 38
Crimean Cup a la Marmora Ill
" " Wyndham.... 112
Crusta, Brandy 26
Gin 27
" Whiskey 26
Curacoa, English 114
Punch 72
Currant Shrub 62
Daisy, Brandy 27
" Gin 28
'* Santa Cruz Rum 27
" Whiskey 27
D'Orsay Punch for Bottling 124
Drinks, Hints for Preparing 13
Dry Punch 91
Duke of Norfolk Punch 88
"for Bot-
tling.... 126
Egg Lemonade 107
" Milk Punch 69
" Nogg 43
" " Baltimore 45
" " for a Party 44
" " General Harrison's.. . 45
" Hints for Mixing 14
" Hot 44
" " Sherry 45
" Sherry and 93
" Sour 41
Eggs, Hints for Using. 14
El Dorado Pun ch 70
Empire City Punch for Bottling 125
English Bishop 64
" Cura^ca 114
" Drinks, Fancy 110
" Hot Bum Flip £5
INDEX.
7
Page.
English Ale Flip 96
" Milk Punch 87
Essence of Cognac » 117
r* Lemon 117
Essences, Syrups, Tinctures,
&c, To prepare 116
Essences, Punch 121
Faivre's Pousse Cafe 37
Fancy Drinks, English 110
" " General direc-
tions for.... 13
" Vermouth Cocktail 23
Fish-House Punch, Philadelphia 79
Fix, Brandy 32
" Gin 32
Santa Cruz 32
" Whiskey 33
Fiz, Brandy 47
" Gin 47
•< Golden 48
** Santa Cruz 46
«' Silver 47
" Whiskey 46
Flip, Brandy, cold 55
" Brandy, hot 54
" English hot ale 96
" English hot Rum 95
" Gin, cold 56
" Gin, hot 55
" Port Wine 56
" Rum, cold 55
" Rum, hot 54, 95
" Sherry Wine... 56
" Whiskey, cold 56
" Whiskey, hot. 64
Ford, Punch a la 90
French method of serving Ab-
sinthe 102
Gentian, Tincture of 120
General Harrison's Egg Nogg. . . 45
Georgia Mint Julep, Real. 29
Gin and Pine 105
" " Tansy 105
«« «« Wormwood- * 106
"Cocktail 20
4 ' Cocktail for bottling 130
Page,
Gin Cocktail, Improved 21
" Crusta 27
" Daisy 28
" Fix 32
" Fiz 47
" Flip, cold 56
" Flip, hot, 55
" Julep 30
" Punch 66
" Punch, Soyer's, 83
" Sangaree 60
" Sling, cold 49
" Sling, hot 49
14 Smash 31
" Sour 39
" Straight , 99
" Toddy, cold 42
" Toddy, hot 42
«' Tom Collins 54
Ginger Ale, Brandy and 100
Golden Fiz 48
Gothic Punch 90
Grassot Punch 74
Gum, Brandy and 100
" Syrup 117
Half and Half 101
Hints for Bartenders 13
" *' Mixing Drinks 13
Hock Cobbler 34
Honey, Peach and 105
Hot Drinks, Hints for 13
Ice, Hints for handling 13
" " " using 14
Ice, Sherry and 98
Icing Sparkling Wines 16
Imperial Arrack Punch 82
" Brandy Punch 76
Punch 78
Punch for bottling 125
Irish Whiskey Punch, hot 67
Toddy, cold 43
Skin.. 53
Italian Lemonade 115
Japanese Cocktail 23
Jelly, Punch 91
INDEX.
8
Page.
Jerry Thomas' Decanter Bitters 104
Jersey Cocktail 24
" Sour 40
Julep, Gin 30
" Mint .... 28
" Mint Real Georgia 29
" Pineapple 30
" Whiskey 30
Kirschwasser Punch for bot-
tling 122
Knickerbocker 35
Lager Beer, Bottled, Directions
for using 18
,k " Management of. .. . 17
" " Tapping and Keep-
ing fresh 17
La Patria Punch 79
Lemon, Essence of 117
Peel, Tincture of 119
Lemon Syrup 117
Lemonade, Egg . 107
Fine for Parties 108
" Italian 115
Orgeat 107
Plain 106
Seltzer 107
Soda 107
Light Guard Punch 79
Liqueur, Quince 59
Liquors in Barrels, Treatment of 15
Bottles, Directions for 15
Locomotive 97
Manhattan Cocktail 24
Milk Punch 69
Maraschino Punch 74
Martinez Cocktail 25
Medford Bum Punch. 66
Milk and Seltzer 106
" Hints for using 14
•« Punch 69
" California 86
" " Egg 69
" English 87
" Hints for mixing .. . 14
" hot 69
Page.
Milk Punch, Manhattan 69
" White Tigers 97
Mineral Waters, How to cool. . . 16
Mint Julep 28
" Real Georgia 29
Mississippi Punch 75
Morning Glory Cocktail 25
Mulled Cider with eggs 57
" Claret a la Lord Saltoun 116
" Sherry 57
** Wine with eggs 56
Wine without eggs 58
Nectar, Balaklava Ill
for Dog Days, 109
Punch 92
Soda 108
Negus Port Wine 61
" Sherry 62
" Soda 62
Nonsuch Punch for bottling. ... 80
Nuremburg Punch 83
Old Tom Gin Cocktail 21
Orange Peel, Tincture of 119
" Punch 93
Orgeat Lemonade 107
Punch , . 71
Oxford Punch 87
Parisian Pousse Cafe 37
Peach and Honey 105
" Burnt Brandy and 104
Philadelphia Eish-House Punch 79
Pineapple Julep 30
Punch 84
Pine, Gin and 105
Plain Lemonade 106
" Syrup... 116
Pony Brandy 99
Porter Cup 113
«« in Casks, Directions for 15
" Sangaree 60
Porteree 61
Port Wine Flip 58
" Management of 17
•« Negus 61
11 Sangaree 59
INDEX.
9
Page.
Pousse Cafe Faivre's 37
'* ** Parisian 37
'* " Santina's 37
*« " Saratoga 38
Pousse l'Amour 36
Prepared Cocktails for bottling. 129
Punches, Recipes for 121
Punch a la Ford 90
a la Bomaine 88
Ale 95
Apple 94
Arrack 68, 83
for bottling 127
Barbadoes 94
Bimbo 81
Brandy 65
Brandy and Rum 65
" "Hot 76
" for Bottling 123
California Milk 86
Canadian 81
Century Club 86
Champagne 75
Cider 95
Claret 70
" for Bottling 128
Cold, General Directions 15
Curacoa 72
d'Orsay, for Bottling.., 124
Dry 91
Duke of Norfolk for
Bottling 88, 126
Egg Milk 69
El Dorado 70
Empire City, for Bot-
tling ....125
English Milk. 87
Essences, Recipes for.. 121
Gin.. 66, 83
Gothic 90
Grassot. 74
Imperial . 78
" Arrack...... .. 82
Brandy 76
" for Bottling. .. . 125
Irish Whiskey, Hot .... 67
Jelly 91
Page.
Punch, Kirschwasser, for Bot-
tling 122
** La Patria 79
Light Guard 79
" Manhattan Milk 69
" Maraschino 74
MedfordRum 68
Milk 69
" " English 87
" Hot 69
" Mississippi, 75
" Nectar 92
Non Such, for Bottling. 80
'« Nurenburg 83
" Orange 93
Orgeat 71
Oxford 87
" Philadelphia Fish House 79
'* Pine Apple 84
Prepared Recipes for. . . 121
" Raspberry Whiskey for
Bottling 125
" Regent's 92
" for Bottling 128
'* Rochester 80
" Rocky Mountain 77
" Roman 72
" " for Bottling 122
Royal 85
" Ruby, Cold 82
" Rum 66
« Rum, for Bottling... 124, 126
** Santa Cruz Rum 63
•* Sauterne 70
" Scotch Whiskey 67
'* Seventh Regiment 73
" Sherry. 71
" Sixty-Ninth Regiment.. 73
" S oyer's Gin 83
" Spread Eagle 80
St. Charles 73
'* St. Domingo for Bot-
tling 124
" Tea 89
Thirty-Seventh Reg't
or Yictoria 73
" Tip Top Brandy 81
" United Service 84
10
INDEX.
Page.
Punch, Vanilla 71
" Victoria 78
Wedding 93
" West Indian 94
Whiskey 68
for Bottling.... 123
Wine for Bottling 127
Quince Liqueur 59
Raspberry Shrub 63
" Whiskey Puimh for
Bottling 125
Ratafia 120
Regent's Punch 92
" for Bottling.... 128
Rhine Wine and Seltzer 100
" Wines, Management of . . . 17
Rochester Punch 80
Rock and Rye 102
Rocky Mountain Punch 77
Romaine, Punch a la 88
Roman Punch 72
" for Bottling 122
Royal Punch 85
Ruby Punch, cold 82
Rum Daisy, Santa Cruz 27
" Flip, cold 55
" hot 54, 95
Rumfustian 112
Rum, Hot 50
" " Spiced 50
" Punch, for Bottling .124, 126
Medford 66
" " Santa Cruz 66
" Shrub 63
Rye, Rock and 102
Sangaree, Ale 60
Brandy 60
Gin 60
Porter 60
Port Wine 59
Sherry .. 50
Santa Cruz Daisy 27
" Fix 32
" Fiz 46
" «• Rum Punch 66
Page.
Santa Cruz, Sour 39
San tin a' s Pousse Cafe 37
Saratoga Brace-Up 35
Cocktail 24
" Cooler 106
" Pousse Cafe 38
Sauterne Cobbler ... 34
Punch 70
Scaffa Brandy 38
Scotch Whiskey Punch, Hot .... 07
" ** Skin 52
Seltzer Lemonade 107
« Milk and 106
" Rhine Wine and 100
Seventh Regiment Punch 73
Shandy Gaff 101
Sherry and Bitters 98
•* Egg 93
" Ice 98
Cobbler 33
EggNogg 45
Flip 53
" Management of 17
Mulled with Eggs 57
" Negus 62
Punch 71
'* Sangaree 59
Shrub, Brandy 63
" Cherry 62
** Currant 62
Raspberry G3
Rum 63
Silver Fiz 47
Sixty-Ninth Regiment Punch. . , 73
Skin, Columbia 53
" Irish Whiskey 53
" Scotch Whiskey 52
Sleeper 96
Sling, Brandy, cold 43
hot... 48
" Gin, cold 49
•* hot 49
*' Whiskey, cold .. 49
" " hot 50
Smash, Brandy 31
Gin 31
Whiskey 31
Soda, Brandy and 99
INDEX.
11
Page.
Soda Cocktail 109
" Lemonade 107
•« Nectar 108
" Negus 02
Solferino Coloring 118
Sonr, Brandy . 40
" Egg 41
" Gin 39
' 1 Jersey 40
" Santa Cruz 39
" Whiskey 40
Soyer's Gin Punch 83
Sparkling Wines, Directions for
Icing 16
Spiced Rum, hot 50
Split Soda and Brandy 100
Spread Eagle Punch 80
St. Charles' Punch ,. 73
St. Domingo Punch, for Bot-
tling 124
Still Wines, Directions for Cool-
ing 17
Stone Fence 102
Stone Wall , 99
Straight Drinks, Directions for. 99
Sugar, Hints for Using 14
Syrup, Gum 117
" Lemon 117
Plain , 116
Syrups, Directions for Cooling. 17
" Using... 18
«' Recipes for Preparing. . 116
Tansy, Gin and. 105
Tea Punch 89
Temperance Drinks 106
Thirty-Second Regiment Punch 78
Tincture, Aromatic , 121
of Allspice 120
94 Cinnamon 119
«« " Cloves 119
" " Gentian, 120
" '* Lemon Peel 119
" Orange Peel 119
Tinctures, To Prepare 116
Tip Top Brandy Punch 81
Toddy, Apple 41
" Brandy, cold 41
Page.
Toddy, Brandy, hot 42
" Gin, cold 42
" hot 42
4 ' Irish Whiskey, cold .... 43
Whiskey cold 43
hot 43
Tom and Jerry 51
" ' ' " How to serve 52
Tom Collins Brandy 54
Gin 54
Whiskey 53
United Service Punch 84
Vanilla Punch 71
Vermouth Cocktail 22
" " Fancy . 23
Victoria Punch. 78
Wedding Punch 93
West India Couperee 38
Punch 94
Whiskey, Boonekamp and 104
" Cobbler 34
" Cocktail 20
" " Improved.... 20
Crusta 26
" Daisy 27
Fix 33
" Fiz 45
" Flip, cold 56
" hot 54
" Hints on cooling 17
Julep 30
" Punch, Bourbon, for
bottling.. .. 123
cold 68
" " Imperial for
bottling. ... 125
" Irish, hot 67
Scotch, hot... 67
•* Skin, Irish 53
" Scotch 52
Sling, cold 49
" " hot 50
Smash 31
Sour 40
•* Straight 99
12
INDEX.
Page.
Whiskey, Toddy, cold 43
«' hot 43
" Irish 43
Tom Collins 53
White Lion 39
" Plush 102
" Tiger's milk 97
Wine Mulled, with eggs 56
" " without egge 58
" Punch for Bottling 127
Wines, Sparkling, Directions for
icing 16
Wines, Still, Management of 17
Wormwood, Gin and 106
TEMPERANCE DRINKS.
Egg Lemonade 107
Fine Lemonade for Parties 108
Milk and Seltzer. . . , 106
Nectar for Dog-Days 109
Orgeat Lemonade 107
Plain Lemonade 106
Saratoga Cooler 106
Soda Cocktail 108
" Lemonade 107
" Nectar 108
FANCY ENGLISH DRINKS.
Balaklava Nectar Ill
Bishop a la Prusse 115
Bottled Velvet 114
Champagne Cup a la Brunow. . . Ill
Claret Cup 113
" " a, la Brunow 110
«' " a la Lord Saltoan 115
Crimean Cup a la Marmora Ill
" alaWyndham 112
English Curacoa 114
Italian Lemonade 115
Mulled Claret a la Lord Saltoun 116
Porter Cup 113
Rumfustian , 112
SYRUPS, ESSENCES, TINCTURES,
COLORINGS, &c.
... 121
... 117
... m
, 120
, , 119
... 119
. , 119
... 119
PREPARED PUNCHES FOR
BOTTLING.
Duke of Norfolk Punch 126
Empire City Punch. . . . 4 125
Essence of Arrack Punch 127
f5 Bourbon Whiskey
Punch 123
" Brandy Punch 123
Claret Punch 128
" Kirschwasser Punch 122
Punch D'Orsay 124
Regent Punch. 128
" Roman Punch 122
Rum Punch 124, 126
" St. Domingo Punch. 124
" Wine Punch .... 127
Imperial Raspberry Whiskey
Punch 125
PREPARED COCKTAILS FOR
BOTTLING.
Bourbon Cocktail 130
Brandy " 129
" " Imitation 129
Gin " 130
HINTS AND RULES
FOR BARTENDERS.
1. An efficient bartender's first aim should be to
please his customers, paying particular attention to
meet the individual wishes of those whose tastes and
desires he has already watched and ascertained ; and,
with those whose peculiarities he has had no oppor-
tunity of learning, he should politely inquire how they
wish their beverages served, and use his best judgment
in endeavoring to fulfill their desires to their entire
satisfaction. In this way he will not fail to acquire
popularity and success.
2. Ice must be washed clean before being used, and
then never touched with the hand, but placed in the
glass either with an ice-scoop or tongs.
3. Fancy drinks are usually ornamented with such
fruits as are in season. "When a beverage requires to
be strained into a glass, the fruit is added after strain-
ing ; but when this is not the case, the fruit is intro-
duced into the glass at once. Fruit, of course, must
not be handled, but picked up with a silver spoon or
fork.
4. In preparing any kind of a hot drink, the glass
should always be first rinsed rapidly with hot w^ater ;
if this is not done the drink cannot be served suffi-
ciently hot to suic a fastidious customer. Besides, the
heating of the glass will prevent it from breaking when
the boiling water is suddenly introduced.
14
INTRODUCTION.
5. In preparing cold drinks great discrimination
should be observed in the use of ice. As a general
rule, shaved ice should be used when spirits form the
principal ingredient of the drink, and no water is em-
ployed. "When eggs, milk, wine, vermouth, seltzer or
other mineral waters are used in preparing a drink, it
is better to use small lumps of ice, and these should
always be removed from the glass before serving to the
customer.
6. Sugar does not readily dissolve in spirits ; there-
fore, when making any kind of hot drink, put sufficient
boiling water in the glass to dissolve the sugar, before
you add the spirits.
7. When making cold mixed-drinks it is usually
better to dissolve the sugar with a little cold water,
before adding the spirits. This is not, however, nec-
essary when a quantity of shaved ice is used. In mak-
ing Cocktails the use of syrup has almost entirely
superseded white sugar.
8. When drinks are made with eggs, or milk, or both,
and hot wine or spirits is to be mixed with them, the
latter must always be poured upon the former gradually,
and the mixture stirred briskly during the process ;
otherwise the eggs and milk will curdle. This is more
particularly the case when large quantities of such
mixtures are to be prepared. Such drinks as " English
Kum Flip," "Hot Egg Nogg"and "Mulled Wine/'
are sure to be spoiled unless these precautions are
observed.
9. In preparing Milk Punch or Egg Nogg in quan-
tity, the milk or eggs should be poured upon the wine
INTRODUCTION.
15
or spirits, very gradually, and continually beating the
mixture in order to mix the ingredients thoroughly.
10. When preparing cold Punch, the bowl should be
placed in a tin or metal vessel about the same depth
as the height of the bowl, the space between the bowl
and the vessel being packed with ice, and a little
rock-salt sprinkled over the surface, which has the
effect of producing a freezing mixture, much colder
than the plain ice. Towels may be pinned around the
exterior of the vessel, and the exposed surface of the
ice trimmed with fruit or leaves, giving the whole an
attractive appearance.
11. In case brandy, whiskey, or other liquors are to
be drawn for use direct from the wood, the cask should
be placed upon a skid, a substantial stand made ex-
pressly for the purpose, and kept in a place where the
temperature is moderate and uniform.
12. Bottles containing liquor should be kept lying
down, in order to keep the corks moist, and prevent
the strength being lost by evaporation.
13. Casks containing Ale or Porter should be tapped
before placing them on the skid, and then allowed suf-
ficient time for the contents to settle and become clear
before using.
14. Champagne requires careful treatment. It is
not advisable to place more at a time on ice than is
likety to be used, because if removed from the ice
and again allowed to get warmer, a second icing injures
both flavor and strength.
15. When champagne has been well iced, it requires
a good deal of care in handling the bottles ; cold ren-
INTRODUCTION.
dersthe glass brittle, and less able to withstand the j
expansive pressure of the contents.
16. Bottles containing champagne, or any other brisk i j i
wines, must be kept laying down; if in an upright ; j
position for any length of time, the corks become dry, j.
and the gas is liable to escape.
17. During the process of cooling sparkling wines,
the bottles should not be placed in direct contact with
the ice, because that portion of the bottle which touches I
the ice cools more rapidly than the remainder, causing
unequal contraction and consequent tendency to crack.
18. When sparkling wines are served in the bottle,
they should be put in an ice-pail, and the space be-
tween the bottles and pail filled with ice broken small.
When the bottle is entirely surrounded by ice, the
liability of cracking from unequal contraction does
not exist.
19. When Champagne is in occasional use, being
served by the glass or for mixing beverages, it is a
good plan to place the bottle on a rack, the neck slop-
ing downwards, and insert through the cork a cork-
screw syphon provided with a cut off or faucet, by
the use of which a small portion may be drawn off at
a time without allowing any escape of the gas.
20. Mineral waters contained in syphons should be
cooled gradually, and not allowed to stand in contact
with the ice. Although the syphons are constructed
of very thick glass, this very thickness, while affording
complete resistance to the expansion of the gas con-
tained, is the more liable to crack from unequal
contraction, when only one portion of the syphon is
touching the ice.
ESTTKODUCTIOK.
17
21. Cordials, Bitters, and Syrups should be cooled
gradually, and not laid upon ice. A moderate degree
of coolness is sufficient for these preparations, as they
are only used in small portions for mixing and
flavoring.
22. Claret, Rhine-Wines, Sherry, Port, etc., require
special attention. Their temperature should not be
too cold ; and, when poured into glasses, the bottle
should be steadily handled, so that any sediment that
may be in the bottom of the bottle is not disturbed.
Bottles containing these wines, when laid away, should
be placed on their sides, to keep the corks moist.
23. Whiskey is usually kept directly on ice, but
brandy and other liquors require only a moderate
temperature. Fine old Cognac loses its " velvet " when
chilled.
24. The refreshing qualities and flavor of Lager
beer depend very largely on the manner of keeping
and handling. Casks or kegs containing it should be
kept at a temperature of about 40°. Lager is always
in its best condition when it comes from the brewer's
ice-house. When carted through the streets on a hot
summer's day, the temperature is quickly increased,
and it must then be stored in a refrigerator for three
or four days in order to reduce it to a proper temper-
ature before using.
25. When the consumption of a keg of beer is suf-
ficiently rapid, it is best drawn directly from the keg,
the first glass drawn being rejected. The tap must be
thoroughly cleansed before using ; and, as soon as the
beer ceases to run freely, a vent is placed in the bung.
18
INTEODUCTIOIT.
When, however, the keg has to stand in use for some
time before it becomes empty, a considerable amount
of gas will escape every time the vent is opened, and
the beer will soon become " flat, stale and unprofita-
ble 99 at least for the consumer. To obviate this, and
to keep the beer tolerably fresh to the end, the vent is
not used, but a tube is inserted in the vent-hole,
leading to a receiver or cylinder containing air, com-
pressed either by water-power or a hand force-pump.
This exerts a continual pressure on the surface of the
beer, and prevents the gas from rising. Too great an
amount of air-pressure should be avoided, because the
beer will be driven too forcibly through the tap, and
fill the glass with more froth and less beer than a
thirsty drinker would care to pay for.
The air in the cylinder should be drawn from a
pure source, by means of a tube, if necessary, leading
to the open air. The air in a cellar or even a close
apartment is rarely pure, and would have a decidedly
unwholesome effect on the beer.
26. Bottled Beer should be kept in a cool place or
in a refrigerator, not in contact with the ice. The
bottles ought to stand upright, so that any sediment
will settle to the bottom. It is, therefore, not advisable
to pour the last dregs of the bottle into the glass.
27. Syrups are peculiarly attractive to ants, fiies,
and other insects ; they should, therefore, be kept in
closely corked vessels ; and, wThen in bottles for use,
be kept in a cool place, properly corked, a rubber
cork being most convenient, and the bottles standing
upright in water. In this manner the bottles will be
out of the reach of insects of every kind.
JEBRY THOMAS'
BARTENDER'S GUIDE
OE
HOW TO MIX DRINKS.
Brandy Cocktail.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
2 dashes of bitters (Boker's or Angostura).
1 wine-glass of brandy.
1 or 2 dashes of Curatjoa.
Fill the glass one-third full of shaved ice, shake up
well and strain into a cocktail glass. Twist a small
piece of lemon rind in it and serve.
Improved Brandy Cocktail.
(Use ordinary bar-glass.)
Take 2 dashes Boker's (or Angostura) Bitters.
3 dashes gum syrup.
2 dashes Maraschino.
1 dash Absinthe.
1 small piece of the yellow rind of a lemon,
twisted to express the oil.
1 small wine-glass of brandy.
19
so
GIN COCKTAIL.
Fill glass one-third full of shaved ice, shake well,
and strain into a fancy cocktail glass, put the lemon
peel in the glass and serve.
The flavor is improved by moistening the edge of
the cocktail glass with a piece of lemon.
Whiskey Cocktail.
(Use small bar-glass. )
Take 3 or 4 dashes of gum syrup.
2 dashes of bitters (Boker's).
1 wine-glass of whiskey.
Fill one-third full of fine ice ; shake and strain in a
fancy red wine-glass. Put in a piece of twisted lemon
peel in the glass and serve.
Improved Whiskey Cocktail.
Prepared in the same manner as the Improved
Brandy Cocktail, by substituting Bourbon or rye
whiskey for the brandy.
Gin Cocktail.
(Use small bar-glass. )
Take 3 or 4 dashes of gum syrup.
2 dashes of bitters (Boker's).
1 wine-glass of Holland gin.
1 or 2 dashes of Curacoa.
Fill the glass one-third full of shaved ice, and strain
into a cocktail glass. Twist a small piece of lemon
peel, place it in the glass, and serve.
CHAMPAGNE COCKTAIL,
21
Old Tom Gin Cocktail.
Same as the foregoing, substituting Old Tom, instead
of the Holland gin.
Improved Gin Cocktail.
Made the same way as the Improved Brandy Cock-
tail substituting Holland or Old Tom gin for the
brandy.
Bottle Cocktail.
To make a splendid bottle of brandy cocktail, use
the following ingredients:
Take % brandy.
K water.
1 pony-glass of Boker's bitters.
1 wine-glass of gum syrup.
K pony-glass of Curacjoa.
The author has always used this recipe in com-
pounding the above beverage for connoisseurs.
"Whiskey and gin cocktails, in bottles, may be made
by using the above recipe, and substituting those
liquors instead of brandy.
Champagne Cocktail,
(Pint bottle of wine for three goblets. )
(Per glass.)
Take 1 lump of sugar.
1 or 2 dashes Angostura bitters.
1 small lump of ice.
VERMOUTH COCKTAIL.
Fill the goblet with wine, stir up with a spoon, and
serve with a thin piece of twisted lemon peel.
A quart bottle of wine will make six cocktails.
Coffee Cocktail.
(Use a large bar-glass.)
Take 1 tea-spoonful powdered white sugar.
1 fresh egg.
1 large wine-glass of port wine.
1 pony of brandy.
2 or 3 lumps of ice.
Break the egg into the glass, put in the sugar, Und
lastly the port wine, brandy and ice.
Shake up very thoroughly, and strain into a medium
bar goblet. Grate a little nutmeg on top before
serving.
The name of this drink is a misnomer, as coffee and
bitters are not to be found among its ingredients, but
it looks like coffee when it has been properly con-
cocted, and hence probably its name.
*
Vermouth Cocktail.
(Use small bar-glass.)
Take 2 dashes of Boker's bitters.
1 wine-glass of Vermouth.
1 quarter slice of lemon.
Shake the bitters and vermouth with a small lump of
ice, strain in a cocktail glass in which the lemon has
bec«i placed. If the customer perfers it very sweet,
add two dashes of gum syrup.
JAPANESE COCKTAIL.
23
Fancy Vermouth Cocktail.
(Use small bar-glass.)
Take 2 daslies Angostura bitters.
2 dashes Maraschino.
1 wine-glass of Vermouth.
1 quarter slice of lemon.
Fill the glass one-quarter full of shaved ice, shake
well and strain into a cocktail glass ; garnish with the
lemon.
Absinthe Cocktail.
(Use small bar-glass.)
Take 2 dashes of Anisette.
1 dash of Angostura bitters.
1 pony-glass of Absinthe.
Pour about one wine-glass of water into the tumbler
in a small stream from the ice pitcher, or preferably
from an absinthe glass. Shake up very thoroughly
with ice, and strain into a claret glass.
Japanese Cocktail.
(Use small bar-glass.
Take 1 table-spoonful of orgeat syrup.
2 dashes of Boker's bitters.
1 wine-glass of brandy.
1 or 2 pieces of lamon peel.
Fill the tumbler one-third with ice, stir well with a
spoon, and strain into a cocktail glass.
24
SARATOGA COCKTAIL.
Jersey Cocktail.
(Use large bar-glass.)
Take 1 tea-spoonful of fine white sugar.
2 dashes of bitters.
3 or 4 lumps of ice.
Fill tumbler with cider, and mix well with a spoon,
and remove the ice before serving.
Soda Cocktail.
(Use large bar-glass.)
For this drink, see Index, " Temperance Deinks."
Manhattan Cocktail.
(Use small bar-glass.)
Take 2 dashes of Curacjoa or Maraschino.
1 pony of rye whiskey.
1 wine-glass of vermouth.
3 dashes ol Boker's bitters.
2 small lumps of ice.
Shake up well, and strain into a claret glass. Put a
quarter of a slice of lemon in the glass and serve. If
the customer prefers it very sweet use also two dashes
of gum syrup,
Saratoga Cocktail.
(Use small bar-glass.)
Take 2 dashes Angostura bitters.
1 pony of brandy.
MARTINEZ COCKTAIL.
25
1 pony of whiskey.
1 pony of Vermouth.
Shake up well with two small lumps of ice ; strain
into a claret glass, and serve with a quarter of a slice
of lemon.
Morning Glory Cocktail.
(Use medium bar-glass.)
Take 3 dashes of gum syrup.
2 dashes of Cura9oa.
2 dashes of Boker's bitters.
1 dash of Absinthe.
1 pony of brandy.
1 pony of whiskey.
1 piece of lemon peel, twisted to express the
oil.
2 small pieces of ice.
Stir thoroughly and remove the ice. Fill the glass
with Seltzer water or plain soda, and stir with a tea-
spoon having a little sugar in it.
Martinez Cocktail.
(Use small bar-glass.)
Take 1 dash of Boker's bitters.
2 dashes of Maraschino.
1 pony of Old Tom gin.
1 wine-glass of Vermouth.
2 small lumps of ice.
Shake up thoroughly, and strain into a large cock-
tail glass. Put a quarter of a slice of lemon in the
glass, and serve. If the guest prefers it very sweet,
add two dashes of gum syrup.
26
WHISKEY CKUSTA.
Brandy Crusta.
(Use small bar-glass. )
Take 3 or 4 dasb.es of gum syrup.
1 dash of Boker s bitters.
1 wine-glass of brandy.
2 dashes of Curayoa.
1 dash lemon juice.
Before mixing the above ingredients, prepare a cock-
tail glass as follows :
Bub a sliced lemon around
the rim of the glass, and dip
it in pulverized white sugar,
so that the sugar will adhere
to the edge of the glass. Pare
half a lemon the same as you
would an apple (all in one
piece) so that the paring will
fit in the wine-glass, as shown
in the cut. Put the above
1 ingredients into a small whis-
key glass filled one-third full
s of shaved ice, shake up well
and strain the liquid into the
cocktail glass prepared as
beandy ckusta. above directed.
WTiiskey Crusta.
(Use small bar-glass.)
The whiskey crusta is made in the same manner as
the brandy crusta, using whiskey instead of brandy.
SANTA CRUZ RTJM DAISY,
27
Gin Crusta.
(Use small bar-glass.)
Gin crusta is made like the brandy crusta, using gin
instead of brandy.
Brandy Daisy.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
2 or 3 dashes of Curac^oa cordiaL
The juice of half a small lemon.
1 small wine-glass of brandy.
2 dashes of Jamaica rum.
Fill glass one-third full of shaved ice.
Shake well, strain into a large cocktail glass, and £11
up with Seltzer water from a syphon.
Whiskey Daisy.
(Use small bar-glass.)
Take 3 dashes gum syrup.
2 dashes Orgeat syrup.
The juice of half a small lemon.
1 wine-glass of Bourbon, or rye whiskey.
Fill glass one-third full of shaved ice.
Shake well, strain into a large cocktail glass, and nil
up with Seltzer or Apollinaris water.
Santa Cruz Hum Daisy.
(Use small bar-glass. )
Take 3 or 4 dashes of gum syrup.
2 or 3 dashes of Maraschino or Curagoa.
28
MINT JULEP,
The juice of half a small lemon.
1 wine-glass of Santa Cruz rum.
Fill glass one-third full of shaved ice.
Shake thoroughly, strain into a large cocktail glass,
and fill up with Apollinaris or Seltzer water.
Gin Daisy.
(Use small bar-glass. )
Take 3 or 4 dashes of Orgeat, or gum syrup.
3 dashes of Maraschino.
The juice of half a small lemon.
1 wine-glass of Holland gin.
Fill glass one-third full of shaved ice.
Shake well, strain into a large cocktail glass, and fill
up with Seltzer or Apollinaris water.
Mint Julep.
(Use large bar-glass. )
Take 1 table-spoonful of white pulverized sugar.
2% table-spoonfuls of water, mix well with a
spoon.
\% wine-glass full of brandy.
Take three or four sprigs of fresh mint, and press
them well in the sugar and water, until the flavor of
the mint is extracted ; add the brandy, and fill the
glass with fine shaved ice, then draw out the sprigs of
mint and insert them in the ice with the stems down-
ward, so that the leaves will be above, in the shape of
a bouquet ; arrange berries, and small pieces of sliced
orange on top in a tasty manner, dash with Jamaica
rum, and serve with a straw*
THE REAL GEORGIA MT1STT JULEP.
29
The Real G-eorgia Mint Julep.
(Use large bar-glass.)
Take 1 tea-spoonful of white powered sugar.
% wine-glass of Cognac brandy.
% wine-glass of peach brandy.
About 12 sprigs of the tender shoots of mint.
Put the mint in the tumbler, add the sugar, having
previously dissolved it in a little water, then the
brandy, and lastly, fill up the glass with shaved ice.
Stir with a spoon but do not crush the mint. This is
the genuine method of concocting a Southern mint
julep, but whiskey may be substituted for brandy if
preferred.
A Georgia paper recently speaking on this subject
says :
Probably the old-fashioned julep is in its decadence as a
public drink, but it does not follow that the art of constructing
this famous Southern refresher is lost. On the contrary, we
have knowledge of several old-fashioned gardens where the
mint bed under the southern wall still blooms luxuriantly ;
where white fingers of household angels come every day about
this time of the year and pluck a few sprays of the aromatic
herb to build a julep for poor old shaky grandpa, who sits in
the shady corner of the veranda with his feet on the rail
and his head busy with the olden days. In such a household
the art is still preserved. With her sleeves rolled up, the rosy
granddaughter stirs sugar in a couple of table-spoonfuls of
sparkling water, packs crushed ice to the top of the heavy cut-
glass goblet, pours in the mellow whiskey until an overthrow
threatens and then daintily thrusts the mint sprays into the
crevices. And the old man, rousing from his dreams, blesses
the vision which seems to rise up from the buried days of his
youth, and with his gay nose nestling peacefully in the nosegay
at the summit of his midday refresher, quaffs the icy drink,
30
PINEAPPLE JULEP.
and "with a long-drawn sigh of relief sinks back to dream again
until the dinner bell sounds its hospitable summons. The
mint julep still lives, but it is by no means fashionable. Some-
how the idea has gotten abroad that the mint ought to be
crushed and shaken up with water and whiskey in equal pro-
portions. No man can fall in love with such a mixture. Poor
juleps havo ruined the reputation of the South's most famous
drink.
Gin Julep.
(Use large bar-glass. )
The gin julep is made with the same ingredients as
the mint julep, omitting the fancy fixings.
Whiskey Julep.
(Use large bar-glass.)
The whiskey julep is made the same as the mint
julep, omitting all fruits and berries.
Pineapple Julep.
(For a party of five.)
Take the juice of two oranges.
1 gill of raspberry syrup.
1 gill of Maraschino.
1 gill of Old Tom gin.
1 quart bottle Sparkling Moselle,
1 ripe pineapple, peeled, sliced and cut up.
Put all the materials in a glass bowl; ice, and serve
in Hat glasses, ornamented with berries in season.
WHISXEY SMASH.
31
Brandy Smash.
(Use small bar-glass.)
Take 1 tea-spoonful of white sugar.
2 table-spoonfuls of water.
3 or 4 sprigs of tender mint.
1 wine-glass full of brandy.
Press the mint in the sugar and water to extract the
flavor, add the brandy, and fill the glass two-thirds full
of shaved ice. Stir thoroughly, and ornament with a
half a slice of orange, and a few fresh sprigs of mint.
Serve with a straw.
Gin Smash.
(Use small bar-glass. )
Take 1 tea-spoonful of fine white sugar.
2 tea-spoonfuls of water.
1 wine-glass of gin.
8 or 4 sprigs of tender mint.
Put the mint in the glass, then the sugar and water.
Mash the mint to extract the fiavor, add the gin, and
fill up the glass with shaved ice. Stir up well, and
ornament with two or three fresh sprigs of mint.
"WTiiskey Smash.
(Use small bar-glass.)
Take 1 tea-spoonful of fine white sugar.
2 tea-spoonfuls of water,
3 or 4 sprigs of young mint.
1 wine-glass of whiskey.
Proceed, exactly, as directed in the last recipe.
32
SANTA CRUZ FIX.
Brandy Fix.
(Use small bar-glass.
Take 1 large tea-spoonful of fine white sugar dis-
solved in a little water.
The juice of a quarter of a lemon.
3 dashes of Curac^oa.
1 wine-glass of brandy.
Fill the glass two-thirds full of shaved ice. Stir
well and ornament the top with slices of lemon or
lime.
Gin Fix.
(Use small bar-glass. )
Take 1 large tea-spoonful of powdered white sugar
dissolved in a little water.
2 dashes of Baspberry syrup.
The juice of a quarter of a lemon.
1 wine-glass of Holland gin.
Fill up the glass two-thirds full of shaved ice, stir
thoroughly, and ornament the top with berries in
season. Old Tom gin may be used if preferred.
Santa Cruz Fix.
(Use small bar-glass.)
Take 1 large tea-spoonful of powdered white sugar,
dissolved in a little water.
2 dashes of Curatjoa.
The juice of a quarter of a lemon.
1 wine-glass of Santa Cruz rum.
CHAMPAGNE COBBLES.
33
Fill up the glass two-tliirds full of shaved ice, stir
well, and ornament the top with half a slice of orange
and small pieces of pineapple.
Whiskey Fix.
Take 1 large tea-spoonful of powdered white sugar,
dissolved in a little water.
The juice of half a lemon.
1 wine-glass of Bourbon or rye whiskey.
Fill up the glass about two-thirds full of shaved ice,
stir well, and ornament the top of the glass as directed
in the last recipe.
Sherry Cobbler.
(Use large bar-glass.)
Take 1 table-spoonful of fine white sugar.
1 slice of orange, cut up into quarters.
2 small pieces of pineapple.
Fill the glass nearly full of shaved ice, then fill it up
with sherry wine. Shake up, ornament the top with
berries in season, and serve with a straw.
Champagne Cobbler,
(Use bottle of wine to four large bar-glasses.)
Take 1 tea-spoonful of sugar.
I piece each of orange and lemon peel.
Fill the tumbler one-third full with shaved ice, and
fill balance with wine, ornament in a tasty manner with
berries in season. Serve with straws.
34
"WHISKEY COBBLER.
Catawba Cobbler.
(Use large bar-glass.)
Take 1 tea-spoonful of fine white sugar, dissolved in
a little water.
1 slice of orange cut into quarters.
Fill the glass half full of shaved ice, then fill it up
with Catawba wine. Ornament the top with berries
in season, and serve with a straw.
Hock Cobbler.
(Use large bar-glass.)
This drink is made the same way as the Catawba
cobbler, using Hock wine instead of Catawba.
Claret Cobbler.
(Use large bar-glass.)
This drink is made the same way as the Catawba
cobbler, using Claret wine instead of Catawba.
Santerne Cobbler.
(Use large bar-glass.)
The same as Catawba cobbler, using Santerne in-
stead of Catawba.
"Whiskey Cobbler.
Take 1% wine-glass of whiskey.
1 tea-spoonful of white sugar dissolved in a
little water.
35
1 slice of orange cut into quarters.
1 dash of Maraschino.
Fill the tumbler with shaved ice, shake up thoroughly,
ornament with berries, and serve with a straw.
Saratoga Brace Up.
(Use large bar-glass.)
Take 1 table-spoonful of fine white sugar.
2 dashes of Angostura bitters.
4 dashes of lemon or lime juice.
2 dashes of Absinthe.
1 fresh egg.
1 wine-glass of brandy.
2 or 3 small lumps of ice.
Shake up thoroughly, strain into another glass, and
fill it up with Seltzer water.
Knickerbocker.
(Use small bar-glass.)
Take one-half a lime or small lemon.
3 tea-spoonfuls of raspberry syrup.
1 wine-glass of Santa Cruz rum.
3 dashes of Curafjoa.
Squeeze out the juice of the lime or lemon into the
glass, add the rind and the other materials. Fill the
glass one-third full of fine ice, shake up well, and
strain into a cocktail glass.
If not sufficiently sweet, add a little more syrup.
36 POUSSE L7 AMOUR.
Pousse r Amour.
(Use a Sherry glass. )
Take % glass of Maraschino.
Yolk of one egg.
Sufficient vanilla cordial to surround the egg.
1 table-spoonful of fine old brandy.
First, pour in the Maraschino, then introduce the
yolk with a spoon, without disturbing the Maraschino,
next carefully surround the egg with vanilla cordial,
and lastly put the brandy on top.
In making a Pousse
of any kind the
greatest care should
be observed to keep
all the ingredients
composing it sepa-
rate. This may best
be accomplished, by
pouring the differ-
ent materials from
a sherry wine glass.
The accompanying
illustration wTill
give a tolerable idea
of how this deli-
cious French drink
pousse i/amoub. should be prepared.
It requires a steady hand and careful manipulation
to succeed in making a perfect Pousse.
VANILLA
Ittff CORDIAL
lip, _
/lir MARASCHINO
FAIYKE'S POUSSE CAPE.
37
Santina's Pousse Cafe.
(Use a small wine -glass.)
Take % fine old Cognac brandy.
yz Maraschino.
yz Curacoa.
Keep all the ingredients separate. (See concluding
remarks in the preceding recipe.)
The Pousse was invented by Santina, who formerly
was the popular host of a celebrated Spanish Cafe, in
New Orleans.
Parisian Pousse Cafe.
(Use small wine-glass.)
Take % Curacoa.
2A Kirchwasser.
% Chartreuse.
Care should be observed to keep the ingredients
from mixing together. See preceding recipe,
Faivre's Pousse Cafe.
(Use small bar-glass. )
Take % Parisian pousse cafe (as above).
Yz Kirschwasser,
yi Curacoa.
Observe the directions given in the preceding recipe.
This recipe is named after M. Faivre who at one
time was the proprietor of a celebrated French Cafe
in New York.
38
"WEST INDIA COTJPEKEE.
Saratoga Pousse Cafe,
(Use small wine-glass. )
Take % Cura9oa.
Benedictine.
K Raspberry syrup.
% fine old brandy.
1 tea- spoonful of vanilla cordial on top.
In making this Pousse, the same precautions must
be observed as directed in the preceding recipes.
Brandy ScafFa.
(Use small wine-glass.)
Take % fine old brandy.
Maraschino.
2 dashes of Angostura bitters.
Brandy Champerelle.
(Use small wine-glass.)
Take % fine old brandy.
Y Curac^oa.
Y Benedictine.
3 dashes Angostura bitters.
West India Couperee.
(Use large soda-glass. )
Take \% pony-glass of brandy.
1 pony-glass Maraschino or Curacjoa.
Fill the glass one-third full of vanilla ice cream*
GIN SOUS.
a9
Mix thoroughly, and fill the glass nearly full with plain
soda. Grate a little nutmeg on top, and serve.
"White Lion.
(Use small bar-glass.)
Take 1 tea-spoonful of pulverized white sugar.
% a lime (squeeze out juice and put rind in
glass).
1 wine-glass Santa Cruz rum.
1 tea-spoonful of Curacjoa.
1 tea-spoonful of raspberry syrup.
Fill the glass half-full of shaved ice, shake up well
and strain into a cocktail glass.
Santa Cruz Sour.
(Us 3 small bar-glass.)
Take 1 large tea-spoonful of white sugar dissolved
in a little Seltzer or Apollinaris water.
3 dashes of lemon juice.
1 wine-glass of Santa Cruz rum.
Fill the glass full of shaved ice, shake up and strain
into a claret glass, ornament with orange and berries
in season.
Grin Sour.
(Use small bar-glass.)
Take 1 large tea-spoonful of white sugar dissolved in
a little Seltzer or Apollinaris water.
40
JERSEY SOTJE.
2 or 3 dashes of lemon juice.
1 wine-glass of Holland or Old Tom gin.
Fill the glass full of shaved ice, shake up, and strain
into a claret glass. Dress the top with orange, or
pineapple and berries.
"Whiskey Sour.
(Use small bar-glass.)
Take 1 large tea-spoonful of powdered white sugar,
dissolved in a little Seltzer or Apollinaris water.
The juice of half a small lemon.
1 wine-glass of Bourbon or rye whiskey.
Fill the glass full of shaved ice, shake up and strain
into a claret glass. Ornament with berries.
Brandy Sour,
(Use small bar-glass.)
Take 1 large tea-spoonful of powdered white sugar,
dissolved in a little Apollinaris or Seltzer water.
The juice of half a lemon.
1 dash of Cura9oa.
1 wine-glass of brandy.
Fill the glass with shaved ice, shake, and strain into
a claret glass. Ornament with orange and berries.
Jersey Sour.
(Use small bar-glass. )
Take 1 large tea-spoonful of powdered white sugar
dissolved in a little water.
COLD BEAXDT TODDY,
41
2 or 3 dashes of lemon juice.
1 wine-glass of apple jack.
Fill the glass with shaved ice, shake up, and strain
into a claret glass. Ornament with berries.
Egg Sour.
(Use small bar-glass.)
Take 1 tea-spoonful of powdered white sugar.
3 dashes of lemon juice.
1 pony of Cura9oa»
1 pony of brandy.
1 egg.
2 or 3 small lumps of ice.
Shake up well, and remove the ice before serving.
Apple Toddy.
(Use medium bar- glass, hot.)
Take 1 large tea-spoonful of fine white sugar dis-
solved in a little boiling hot water.
1 wine-glass of cider brandy (apple jack).
% of a baked apple.
Eill the glass two-thirds full of boiling water, stir
up, and grate a little nutmeg on top. Serve with a '
spoon.
Cold Brandy Toddy.
I (Use small bar-glass.)
Take 1 tea-spoonful of fine white sugar.
% wine-glass of water.
J
43 HOT GIN TODDY.
1 wine-glass of brandy.
1 lump of ice.
Dissolve the sugar in the water, add the brandy and
ice, and stir with a spoon.
Hot Brandy Toddy.
(Use small bar-glass, hot. )
Take 1 tea-spoonful of fine white sugar.
1 wine-glass of brandy.
Dissolve the sugar in a little boiling water, add the
brandy, and pour boiling water into the glass until it
is two-thirds full, Grate a little nutmeg on top.
Cold Gin Toddy.
(Use small bar-glass. )
Take 1 tea-spoonful of powdered white sugar.
% wine-glass of water.
1 wine-glass of gin.
1 lump of ice.
Dissolve the sugar in the water, add the brandy and
ice, and stir with a spoon.
Hot G-in Toddy.
(Use small bar-glass, hot.)
Take 1 tea-spoonful of powdered white sugar.
1 wine-glass of Holland, or Old Tom gin (as
preferred).
Dissolve the sugar in boiling water, add the gin,
and pour boiling water into the glass until it is two-
thirds full
EGG tfOGG.
43
Cold Whiskey Toddy.
(Use small bar-glass.)
Take 1 tea-spoonful of fine white sugar.
1 wine-glass of Bourbon, or rye whiskey.
1 lump of ice.
Dissolve the sugar in the water, add the whiskey
and ice, and stir with a spoon.
To make Hot Whiskey Toddy, dissolve the sugar in
boiling water, omit the ice, and pour boiling water into
the glass, until it is two-thirds full.
Cold Irish Whiskey Toddy,
(Use small bar-glass.)
Take 1 tea-spoonful of fine white sugar.
1 wine-glass of Kinahan's L. L. or Jamieson's
whiskey.
2 wine-glasses of water.
1 lump of ice.
Dissolve the sugar in the water, add the whiskey
and ice, and stir with a spoon. This is a delicious
drink if made with either of the above brands of
whiskey, preferably the first
Egg Nogg.
(Use large bar-glass.)
Take 1 large tea-spoonful of powdered white sugar.
1 fresh egg.
% wine-glass of brandy.
% wine-glass of Santa Cruz rum.
A little shaved ice.
44
EGG NOGG FOE, A PAETY.
Fill the glass with rich milk and shake up the ingre-
dients until they are thoroughly mixed. Pour the mix-
ture into a goblet excluding the ice, and grate a little
nutmeg on top. This may be made by using a wine-
glass of either of the above liquors, instead of both
combined.
Every well ordered bar should have a tin egg-nogg
" shaker/' which is a great aid in mixing this beverage.
Hot Egg Nogg.
(Use large bar-glass.)
This drink is very popular in California, and is made
in precisely the same manner as the cold egg nogg
above, except that you must use boiling water instead
of ice.
Egg Nogg for a Party,
(Three-and-a-half gallons.)
Take 20 fresh eggs.
2% quarts fine old brandy.
1 pint of Santa Cruz rum.
2% gallons of rich milk.
2 pounds of white sugar.
Separate the whites of the eggs from the yolks, beat
each separately with an egg-beater until the yolks are
well cut up, and the whites assume a light fleecy ap-
pearance. Mix all the ingredients (except the milk
and the whites of the eggs) in a large punch bowl.
Then pour in the milk gradually, continually stirring,
in order to prevent the milk from curdling with the
eggs. Grate sufficient nutmeg on the mixture, and
BALTIMORE EGG- otfOGG.
45
lastly, let the whites float on top, and ornament with
colored sugars. Cool in a tub of ice, and serve.
Sherry Egg Nogg.
(Use large bar-glass. )
Take 1% tea-spoonful of fine white sugar,
1 fresh egg.
2 or 3 small lumps of ice.
2 wine-glasses of Sherry wine.
Fill the glass with rich milk, shake up until the egg
is thoroughly mixed with the other ingredients. Strain
the mixture into a large goblet, excluding the ice, and
grate a little nutmeg on top.
General Harrison's Egg Nogg.
(Use large bar-glass.)
Take 1% tea-spoonful of sugar.
1 fresh egg.
2 or 3 small lumps of ice.
Fill the tumbler with cider, and shake well.
This is a delicious drink, and was very popular on
the Mississippi river in old times. It is said to have
been General Harrison's favorite beverage.
Baltimore Egg Nogg.
(For a party of ten.)
Take % pint of brandy (or J amaica Rum).
2 wine-glasses of Madeira wine.
46
WHISKEY FIZ,
6 pints rich milk.
10 eggs.
10 tea-spoonfuls powdered sugar.
% nutmeg, grated.
Beat the yolks of the eggs and the sugar together to
a cream ; add the nutmeg, well mixed in ; then add
the brandy (or rum) and the wine. Have the whites
of the eggs ready beaten to a stiff froth, and beat
them into the mixture ; then stir in the milk gradually
beating up the mixture all the while. Place the bowl
in a vessel containing ice, as directed on page 15.
Santa Cruz Fiz.
(Use medium bar- glass.)
Take 1 tea-spoonful of fine white sugar.
3 dashes of lemon juice.
1 small lump of ice.
1 wine-glass of Santa Cruz rum.
Fill up the glass with Seltzer water from a syphon,
or with Apollinaris water, stir thoroughly and serve.
Whiskey Fiz.
(Use medium bar-glass. )
Take 1 tea-spoonful of fine white sugar.
3 dashes of lemon juice.
1 small lump of ice.
1 wine-glass of Bourbon or rye whiskey.
Fill up the glass with Seltzer or Apollinaris water,
Btir thoroughly and serve.
SILVEE nz.
47
Brandy Fiz.
(Use medium bar-glass.)
Take 1 tea-spoonful of powdered white sugar.
3 dashes of lemon juice.
1 wine-glass of brandy.
1 small lump of ice.
Fill up the glass with Apollinaris or Seltzer water,
stir thoroughly and serve.
Gin Fiz.
(Use medium bar-glass.)
Take 1 tea-spoonful of powdered white sugar.
3 dashes of lemon juice.
1 wine-glass of Holland gin.
1 small piece of ice.
Fill up the glass with Apollinaris or Seltzer water,
stir thoroughly and serve.
Silver Fiz.
(Use large bar-glass.)
Take 1 table-spoonful of pulverized white sugar.
3 dashes of lemon or lime juice.
The white of one egg.
1 wine-glass of Old Tom gin.
2 or 3 small lumps of ice.
Shake up thoroughly, strain into a medium bar-glass,
and fill it up with Seltzer water. .
r
43
HOT BRANDY SLItfG.
G-olden Fiz.
(Use large bar-glass. )
Take 1 table-spoonful of fine white sugar.
3 dashes of lemon or lime juice.
The yolk of one egg.
1 wine-glass of Old Tom gin.
2 or 3 small lumps of ice.
Shake up thoroughly, strain into a medium bar-
glass, and fill it up with Seltzer water.
Brandy Sling.
(Use small bar-glass.)
Take 1 small tea-spoonful of powdered white sugar.
1 wine-glass of water.
1 small lump of ice.
1 wine-glass of brandy.
Dissolve the sugar in the water, add the brandy, and
ice, stir well with a spoon. Grate a little nutmeg on
top, and serve.
Hot Brandy Sling.
(Use medium bar-glass, hot.)
Take 1 small tea-spoonful of powdered sugar.
1 wine-glass full of brandy.
Dissolve the sugar in a little boiling water, add the
brandy, and fill the glass two-thirds full of boiling
water. Grate a little nutmeg on top and serve.
"WHISKEY SLLN"Gr.
49
Gin Sling.
(Use small bar-glass.)
Take 1 small tea-spoonful of fine white sugar.
1 wine-glass of water.
1 wine-glass of brandy.
1 small lump of ice. §
Dissolve the sugar in the water, add the brandy
and ice, stir thoroughly with a spoon. Grate a little
nutmeg on top and serve.
Take 1 small tea-spoonful of powdered white sugar.
1 wine-glass of Holland gin.
Dissolve the sugar in a little boiling water, add the
gin, fill the glass two-thirds full of boiling water.
Grate a little nutmeg on top, and serve.
Take 1 small tea-spoonful of powdered white sugar.
1 wine-glass of water.
1 wine-glass of Bourbon or rye whiskey.
Dissolve the sugar in the water, add the whiskey
and ice, stir thoroughly with a spoon. Grate a little
nutmeg on top, and serve.
Hot Gin Sling.
(Use medium bar-glass, hot.)
Whiskey Sling.
(Use small bar-glass. )
50
HOT BUM,
Hot "Whiskey Sling.
(Use medium bar- glass, hot.)
Takq 1 small tea-spoonful of powdered sugar.
1 wine-glass of Bourbon or rye whiskey.
Dissolve the sugar in a little hot water, add the
whiskey, and fill the glass two-thirds full of boiling
wat&r. Grate a little nutmeg on top, and serve.
Hot Spiced Rum.
(Use medium bar-glass, hot.)
Take 1 small tea-spoonful of pov^dered white sugar.
1 wine-glass of Jamaica rum.
1 tea-spoonful of spices, (allspice and cloves
not ground).
1 piece of sweet butter, as large as half a chest-
nut.
Dissolve the sugar in a little boiling water, add the
rum, spices and butter, and fill the glass two-thirds
full of boiling water.
Hot Rum.
(Use medium bar-glass, hot.)
Take 1 small tea-spoonful of powdered sugar.
1 wine-glass Jamaica rum.
1 piece of sweet butter, as large as half a chest-
nut.
Dissolve the sugar in a little boiling water, add the
rum and butter, fill the glass two-thirds full of boiling
water, stir, grate a little nutmeg on top, and serve.
TOM A3STD JEItRY.
Bine Blazer.
51
(Use two silver-plated mugs.)
Take 1 small tea-spoonful of powdered white sugar
dissolved in 1 wine-glass of boiling water.
1 wine-glass of Scotch whiskey.
Put the whiskey and the boiling water in one mug,
ignite the liquid with fire, and while blazing mix both
ingredients by pouring them four or five times from
one mug to the other. If well done this will have the
appearance of a continued stream of liquid fire.
Serve in a small bar-glass with a piece of twisted
lemon peel.
The novice in mixing this beverage should be care-
ful not to scald himself. To become proficient in
throwing the liquid from one mug to the other, it will
be necessary to practise for some time with cold water.
Tom and Jerry.
(Use punch-bowl for the mixture.)
Take 12 fresh eggs.
small bar-glass of Jamaica rum.
\% tea-spoonful of ground cinnamon.
% tea-spoonful of ground cloves.
% tea-spoonful of ground allspice.
Sufficient fine white sugar.
Beat the whites of the eggs to a stiff froth, and the
yolks until they are thin as water, then mix together
and add the spice and rum, stir up thoroughly, and
thicken with sugar until the mixture attains the con-
sistence of a light batter.
52
HOT "WHISKEY SKIN.
A larger or smaller quantity of this mixture may be
made by increasing or diminishing the proportions of
the ingredients given in the above recipe.
N. B. — A tea-spoonful of cream of tartar, or about
as much carbonate of soda as you can get on a dime,
will prevent the sugar from settling to the bottom of
the mixture.
How to Serve Tom and Jerry.
(Use small bar-glass. )
Take 1 table-spoonful of the above mixture.
1 wine-glass of brandy.
Fill the glass with boiling water, grate a little nut-
meg on top, and serve with a spoon.
Adepts at the bar, in serving Tom and Jerry some-
times employ the following mixture :— one-half brandy,
one-quarter Jamaica rum, one-quarter Santa Cruz rum.
For convenience, these proportions are mixed and
kept in a bottle, and a wine-glassful is used to each
tumbler of Tom and Jerry, instead of brandy plain,
Copenhagen.
This is only another name for Tom and Jerry.
Scotch "Whiskey Skin.
(Use small bar-glass.)
Take 1 lump of white sugar.
1 small wine-glass of Glenlivet, or Islay whiskey
1 small piece of lemon-rind.
I
TOM COLLINS WHISKEY.
53
First rinse the glass with hot water, put in the sugar,
fill the glass half-full of boiling water, add the whiskey
and stir. Serve with a spoon.
Irish Whiskey Skin.
(Use small bar-glass.)
Take 1 lump of white sugar.
1 small wine-glass of Irish whiskey.
1 small piece of lemon-peel.
Proceed as directed for Scotch Whiskey Skin.
Columbia Skin.
(Use small bar-glass.)
This is a Boston drink, and is made the same as a
Whiskey Skin.
Tom Collins Whiskey.
(Use small bar-glass. )
Take 5 or 6 dashes of gum syrup.
Juice of a small lemon.
1 large wine-glass of whiskey.
2 or 3 lumps of ice.
Shake up well and strain into a large bar-glass.
Fill up the glass with plain soda water and imbibe
while it is lively.
54 HOT WHISKEY FLIP.
Tom Collins Brandy.
(Use large bar-glass. )
The same as Tom Collins Whiskey, substituting
brandy for whiskey.
Tom Collins G-in.
(Use large bar-glass.)
The same as Tom Collins Whiskey, substituting gin
for whiskey.
Hot Brandy Flip.
(Use large bar-glass, heated.)
Take 1 tea-spoonful of sugar.
1 wine-glass of brandy.
Yolk of one egg.
Dissolve the sugar in a little hot water, add the
brandy and egg, shake up thoroughly, pour into a
medium bar-glass, and fill it one-half full of boiling
water. Grate a little nutmeg on top, and serve.
Hot Rum Flip.
(Use large bar-glass, heated.)
Same as Brandy Flip, substituting Jamaica rum in-
stead of brandy.
Hot "Whiskey Flip.
Same as Brandy Flip, using whiskey instead of
brandy.
COLD RUM FLIP,
55
Hot Gin Flip.
(Use large bar-glass, heated-.)
Same as Brandy Flip, substituting Holland gin in-
stead of brandy.
Cold Brandy Flip.
(Use large bar-glass. )
Take 1 tea-spoonful powdered sugar.
1 wine-glass of brandy.
yi wine-glass of water.
1 fresh egg.
2 lumps of ice.
Dissolve the sugar in the water, add the brandy,
egg, and ice, shake up thoroughly, strain into a small
bar-glass. Serve with a little nutmeg on top.
Cold Rum Flip.
(Use large bar-glass.)
Take 1 teaspoonful of powdered sugar, dissolved in
a little water.
1 wine-glass of Jamaica rum.
1 fresh egg.
2 or 3 lumps of ice.
Shake up thoroughly, strain in a medium glass, and
grate a little nutmeg on top.
56 MULLED WINE, WITH EGGS.
Cold Gin Flip.
(Use large bar-glass.)
Same as Cold Bum Flip, substituting Holland gin
instead of Jamaica rum.
Cold Whiskey Flip.
(Use large bar-glass.)
Same as Eum Flip, substituting Bourbon or rye
whiskey instead of Jamaica rum.
Port "Wine Flip.
(Use large bar-glass.)
Take 1 small tea-spoonful of powdered white sugar.
1 large wine-glass of port wine.
1 fresh egg.
2 or 3 small lumps of ice.
Break the egg into «the glass, add the sugar, and
lastly the wine and ice. Shake up thoroughly and
strain into a medium sized goblet.
Sherry Wine Flip.
(Use large bar- glass.)
This is made precisely as the Port Wine Flip, sub-
stituting Sherry wine, instead of Port.
Mulled Wine, with Eggs.
(Use punch bowl.)
Take 9 fresh eggs.
4 table-spoonfuls of powdered white sugar.
MULLED TOE,
57
1 quart either of port, Claret or red Burgundy
wine.
Grated nutmeg to taste.
1 pint of water.
Beat up the whites and the yolks of the eggs sep-
arately, the sugar with the yolks. Pour into a delicately
clean skillet the wine and half a pint of water, set this
on the fire. Mix the Yfhites and yolks of the eggs in
the bowl with the balance of the water and beat them
together thoroughly. "When the wine boils pour it on
the mixture in the bowl, add the nutmeg, and stir it
rapidly.
Be careful not to pour the mixture into the ivine, or
the eggs will curdle.
Some persons may prefer more sugar, and the addi-
tion of a little allspice, but that is a matter of taste.
Mulled Cider.
Cider may be mulled in precisely the same manner as
recommended in the preceding recipe, omitting the
water, and using twice the quantity of cider for the
same number of eggs.
Mulled Wine,
(Use a punch bowl.)
Take 2}4 pints of good Sherry wine.
2 pints hot water,
pound of sugar,
Whites of 12 eggs.
58
MULLED WIXE WITHOUT EGGS.
Dissolve the sugar in the water, add the wine, and
let the mixture come nearly to the boil. Meantime
beat up the whites of the eggs to a froth, pour them
into the hot mixture, stirring rapidly, and add a little
nutmeg.
The vessel in which the wine is boiled must be
thoroughly clean.
Mulled Wine without Eggs.
(General rule for making.)
To every pint of wine allow :
1 small tumblerful of water.
Sugar and spice to taste.
In making preparations like the above, it is very
difficult to give the exact proportions of ingredients
like sugar and spice, as what quantity might suit one
person would be to another quite distasteful.
Boil the spice in the water until the flavor is ex-
tracted, then add the wine and sugar, and bring the
whole to the boiling point, then serve with strips of
crisp, dry toast, or with biscuits.
The spices usually used for mulled wine are cloves,
grated nutmeg, and cinnamon.
Any kind of wine may be mulled, but Port or Claret
are those usually selected for the purpose ; and the
latter requires a large proportion of sugar.
The vessel that the wine is boiled in must be deli-
cately clean.
SHEEEY SAXGAXEE.
59
Quince Liqueur.
(One-and-a-half gallons.)
Take 2 quarts of quince juice.
4 quarts of Cognac brandy.
2% pounds of white sugar.
12 ounces of bitter almonds, bruised.
1 pound of coriander-seeds. -
36 cloves.
Grate a sufficient number of quinces to make two
quarts of juice, and squeeze them through a jelly-bag.
Mix the ingredients all together, and put them into a
demijohn, and shake well every day for ten days.
Then strain the liquid through a jelly-bag till it is per-
fectly clear, and bottle for use. This is a delightful
liqueur, and can be relied upon, as it is from a recipe
in the possession of a lady who is famous for concoct-
ing delicious potations.
Port Wine Sangaree.
(Use medium bar-glass.)
Take 1 claret-glass of Port- wine.
% tea-spoonful of powdered white sugar.
2 or 3 small lumps of ice.
Shake up well, strain into a small bar-glass, and
serve with a little grated nutmeg on top.
Sherry Sangaree.
(Use medium bar-glass. )
Take 1 claret s i a ss of Sherry wine.
% tea-spoonful of fine white sugar.
2 or 3 small lumps of ice.
60
POBTEB SANGAREE.
Shake up well, strain into a small bar-glass, serve
with a little grated nutmeg.
Brandy Sangaree.
(Use medium bar-glass. )
Take % teaspoonful of fine white sugar dissolved in
a little water.
1 wine-glass of brandy.
Fill the glass one-third full of shaved ice, shake up
well, strain into a small glass and dash a little Port
wine on top. Serve with a little grated nutmeg.
Gin Sangaree.
(Use medium bar-glass. )
This is made the same as Brandy Sangaree, substi-
tuting Holland gin instead of brandy.
Ale Sangaree.
(Use large bar-glass.)
Take 1 tea-spoonful of fine white sugar dissolved in
a wine-glassful of water.
Fill up the glass with ale, stir, and grate a little nut-
meg on top.
Porter Sangaree.
(Use large bar-glass.)
Take 1 tea-spoonful of fine white sugar dissolved in
a wine-glassful of water.
POET "WTNE LTEGTJS.
61
Fill up the glass with porter, and stir. Serve with,
a little grated nutmeg on top.
Porteree.
(Use large bar-glass.)
This is the same as the Porter Sangaree.
Port Wine Negus.
(Use small bar-glass.)
Take 1 wine-glass of Port wine.
1 tea-spoonful of sugar.
Fill tumbler one-third full with hot water, and grate
a little nutmeg on top before serving.
Port "Wine Negus.
(General rule for preparing a quantity.)
To every pint of Port wine allow:
1 quart of boiling water.
of a pound of loaf-sugar.
1 lemon.
Grated nutmeg to taste.
Put the wine into a jug, rub some lumps of sugar
(equal to one-quarter of a pound) on the lemon rind
until all the yellow part of the skin is absorbed, then
squeeze the juice and strain it. Add the sugar and
lemon-juice to the Port wine, with the grated nutmeg;
pour over it the boiling water, cover the jug, and when
the beverage has cooled a little, it will be fit for use.
62
CUEEA^T SHRUB.
Negus may also be made of Sherry, or any other
sweet wine, but it is more usually made of Port.
This is an English beverage and derives its name
from Colonel Negus, who is said to have invented it.
Soda Negus.
(About one quart.)
Take 1 pint of Port wine.
8 lumps of white loaf sugar.
6 cloves.
Grated nutmeg sufficient to fill a small tea-
spoon.
Put the above ingredients into a thoroughly clean
sauce pan, warm and stir them well, but do not suffer
the mixture to boil. Pour it into a pitcher or bowl,
and upon the warm wine decant a bottle of plain
soda-water.
This makes a delicious effervescing drink.
Currant Shrub,
(General rule for preparing.)
Take 1 quart of strained currant juice.
\% pounds of loaf sugar.
Boil it gently eight or ten minutes, skimming it well :
take it off, and when lukewarm, add half a gill of
brandy to every pint of shrub. Bottle tight.
A little shrub mixed with ice water makes a delicious
drink.
Shrub may be made of cherry or raspberry juice by
this method, but the quantity of sugar must be re-
duced.
BUM SHSTJB.
63
Raspberry Shrub.
(To make one gallon.)
Take 1 quart of vinegar.
3 quarts of ripe raspberries.
After standing a day, strain it, adding to each pint a
pound of sugar, and skim it clear, 'while boiling about
half an hour. Put a wine-glass of brandy to each pint
of the shrub, when cool.
Two spoonfuls of this mixed with a tumbler of
water, is an excellent drink in warm wTeather and in
fevers.
Brandy Shrub.
(To make three quarts.)
Take 2 quarts of brandy.
1 quart of .Sherry.
2 pounds of loaf-sugar dissolved in sufficient
water.
5 lemons.
Peel the rinds of two of the lemons, add the juice of
all five, and mix with the brandy. Cover it close for
three days ; "then add the Sherry and sugar, strain
through a jelly-bag and bottle.
Rum Shrub,
(To make nearly four gallons.)
Take 3 gallons of best Jamaica rum,
1 quart of orange juice,
64
ENGLISH BISHOP.
1 pint of lemon juice.
6 pounds of pov/dered sugar dissolved in suf-
ficient water.
3 pints of fresh milk.
Mix together all but the milk, and let them remain
closely covered over night. Next day boil the milk ;
and when cold, add it to the mixture. Filter through
a flannel bag lined with blotting paper, and bottle,
corking immediately.
Bishop.
(Use large soda-glass.)
Take 1 tea-spoonful of powdered white sugar dis-
solved in 1 wine-glass of water.
2 thin slices of lemon.
2 dashes of Jamaica rum.
2 or 3 small lumps of ice.
Fill the glass with claret or red Burgundy, shake
up well, and remove the ice before serving.
English Bishop.
(To make one quart.)
Take 1 quart of Port wine.
1 orange, (stuck pretty well with cloves, the
quantity being a matter of taste).
Eoast the orange before a fire, and when sufficiently
brown, cut it in quarters, and pour over it a quart of
Port wine, (previously made hot) add sugar to taste,
and let the mixture simmer over the fire for half an
hour.
BBASTDY AND BUM PUNCH.
65
Brandy Punch.
(Use large bar-glass. )
Take 1 tea-spoonful of powdered white sugar dis-
solved in a little water. *
1 tea-spoonful of raspberry syrup.
1 wine-glass of brandy.
K wine-glass of Jamaica rum.
Juice of half a lemon.
2 slices of orange.
1 piece of pineapple.
Fill the tumbler with shaved ice, shake up thor-
oughly, and dress the top with berries in season.
Serve with a straw.
Brandy and Rum Punch.
(Use large bar-glass.)
Take 1 table-spoonful of powdered white sugar, dis-
solved in a little water.
1 wine-glass of Santa Cruz rum.
% wine-glass of brandy.
Juice of half a small lemon.
1 slice of orange (cut in quarters).
1 piece of pineapple.
Fill the tumbler with shaved ice, shake well, and
dress the top with sliced lime and berries in season.
Serve with a straw.
*The sugar is first dissolved in a little water, because it does not readily
dissolve in spirits.
66
gAKTA CETJZ BUM PUNCH,
Gin Punch.
(Use large bar-glass. )
Take 1 table-Bpoonful of raspberry syrup.
1 table-spoonful of powdered white sugar, dis-
solved in a little seltzer water.
lj/2 wine-glass of Holland gin.
Juice of half a small lemon.
1 slice of orange (cut in quarters).
1 piece of pineapple.
1 or 2 dashes of Maraschino.
Fill the tumbler with shaved ice, shake well, and
dress the top with sliced lime and berries in season.
Medford Rum Punch.
(Use large bar-glass.)
Take 1 table-spoonful of powdered white sugar dis-
solved in a little water.
\% glass of Medford rum.
1 pony-glass of Jamaica rum.
2 or 3 dashes of lemon juice.
1 slice of orange (cut in quarters).
Fill the tumbler with ice, shake well, and dress the
top with sliced lime and berries in season. Serve
with a straw.
Santa Cruz Rum Punch.
(Use large bar-glass).
Take 1 table-spoonful of powdered white sugar, dis-
solved in a little water.
EOT SCOTCH WHISKEY PTHSTCH.
67
1 wine-glass of Santa Cruz rum.
% wine-glass of Jamaica rum.
2 or 3 dashes of lemon juice.
1 slice of orange (cut in quarters).
Fill the tumber with shaved ice, shake well, and
dress the top with sliced lime and berries in season.
Serve with a straw.
Hot Irish Whiskey Punch.
(Use medium bar-glass.)
Take 1 wine-glass Kinahan's or Jamieson's Irish
whiskey.
2 wine-glasses of boiling water.
2 lumps of loaf-sugar.
^Dissolve the sugar well with one wine-glass of the
water, then pour in the whiskey, add the balance of
the water, and put in a small piece of lemon rind, or
a thin slice of lemon. Before using the glass, rinse it
in hot water.
Hot Scotch "Whiskey Punch.
(Use medium bar-glass. )
Take 1 wine-glass of Glenlivet or Islay whiskey.
2 wine-glasses of boiling water.
Sugar to taste. (About two lumps of loaf-
sugar.)
*Sugar does not readily dissolve in spirits ; it is necessary, therefore, in
making hot toddy or punch to put in the water before the spirits, or at
least sufficient of the water to entirely dissolve the sugar, taking care to
warm the glass before pouring boiling water into it.
The best Hot Whiskey Punch is made with pulverized rock-candy.
This is preferable to sugar, for any hot drink made of whiskey or brandy.
68
ARRACK PUNCH.
Dissolve the sugar with one wine-glass of the
water* then pour in the whiskey, add the balance of
the water, and put in a small piece of lemon rind or
a thin slice of lemon. Before using the glass rinse it
in hot water.
Cold Whiskey Punch.*
(Use large bar-glass.)
Take 1 table-spoonful of powdered white sugar dis-
solved in a little water.
Juice of half a small lemon.
1% wine-glasses of Irish or Scotch whiskey.
Fill the glass with shaved ice, shake well, and dress
the top with two thin slices of lemon, and berries in
season. Serve with a straw.
Arrack Punch.
(Use medium bar-glass.)
Take 1 table-spoonful of powdered white sugar dis-
solved in a little water.
Juice of half a small lemon.
1 pony-glass of Batavia arrack.
1 wine-glass of Jamaica rum. ,
1 piece of pineapple.
Fill the glass with shaved ice, shake well, and dress
the top with berries in season. Serve with a straw.
*When this "beverage is made for a number of persons to be used at
table, it ought alway s to be made with boiling water, and allowed to concoct
and cool for a day or two before it is put on the table. In this way, the
materials get more intensely amalgamated than cold water and cold whiskey
ever get.
EGG MILK PTJ^CH.
69
Milk Punch.
(Use large bar-glass. )
Take 1 tea-spopnful of fine white sugar.
1 wine-glass of brandy.
yi wine-glass of Santa Cruz rum.
Small lump of ice.
Fill with milk, shake the ingredients well together,
strain into a large glass, and grate a little nutmeg on
top.
Hot Milk Punch.
(Use large bar-glass.)
This punch is made the same as the above, with the
exception that hot milk is used, and no ice.
Manhattan Milk Punch.
Same as the foregoing cold Milk Punch, with the
addition of five drops of Aromatic tincture. (See
Index "Aromatic Tincture".)
Egg Milk Punch.
(Use large bar-glass.)
Take 1 tea-spoonful of fine white sugar.
1 wine-glass of brandy.
% wine-glass of Santa Cruz ram.
1 egg.
Small lump of ice.
Fill the glass with pure fresh milk, shake the ingre-
dients well together, and strain into a large glass.
70
SAUTEENE PTHtfCH,
El Dorado Punch.
(Use large bar-glass.)
Take 1 pony of brandy.
% pony of Jamaica rum.
% pony of Bourbon.
1 table-spoonful of powdered sugar dissolved
in a little water.
A slice of lemon.
Fill the tumbler with fine ice, shake well and orna-
ment with berries or small pieces of orange. Serve
with a straw.
Claret Punch.
(Use large bar-glass.)
Take 1 tea-spoonful of fine sugar.
1 slice of lemon.
1 slice of orange (cut in quarters).
Fill the tumbler two-thirds full of shaved ice, then
pour in the claret until the glass is full, shake well,
and ornament with berries in season. Serve with a
straw.
To make a quantity of claret punch, see Index,
" Imperial Punch. "
Sauterne Punch.
(Use large bar-glass. )
Take 1 tea-spoonful of fine white sugar.
1 slice of lemon.
1 slice of orange.
1 piece of pineapple.
ORGEAT PUXCH.
71
Fill the tumbler two-thirds full with shaved ice, then
pour in the Sauterne until the glass is full, shake well,
and dress with berries in season.
Vanilla Punch.
(Use large bar-glass.)
Take 1 table-spoonful of sugar.
1 wine-glass of brandy.
The juice of quarter of a lemon.
Fill the tumbler with shaved ice, shake well, orna-
ment with one or two slices of lemon, and flavor with
a few drops of vanilla extract.
This is a delicious drink, and should be imbibed
through a glass tube or straw.
Sherry Flinch,
(Use large bar-glass.)
Take 2 wine-glasses of sherry.
1 tea-spoonful of sugar.
1 slice of orange.
1 slice of lemon.
Fill tumbler with shaved ice, shake well, and orna-
ment with berries in season. Serve with a straw.
Orgeat Punch,
(Use large bar-glass.)
Take 1)4 table-spoonful of orgeat syrup.
1)4 wine-glass of brandy.
Juice of half a lemon.
72
EOMAN PUNCH.
Fill tlie tumbler with shaved ice, shake well, orna-
ment with berries in season, and dash Port wine on
top. Serve with a straw.
Curacoa Punch.
(Use large bar-glass.)
Take 1 table-spoonful of powdered white sugar, dis-
solved in a little water.
1 wine-glass of brandy.
yi wine-glass of Jamaica rum.
% pony-glass of Curacjoa.
The juice of half a lemon.
Fill the tumbler with shaved ice, shake well, and
ornament with fruits of the season. Serve with a
straw.
Roman Punch.
(Use large bar-glass.)
Take 1 table-spoonful of powdered white sugar, dis-
solved in a little water.
1 table-spoonful of raspberry syrup.
1 tea- spoonful of Curac^oa.
1 wine-glass of Jamaica rum.
% wine-glass of brandy.
The juice of half a lemon.
Fill with shaved ice, shake well, dash with Port wine,
and ornament with fruits in season. Serve with a
straw.
SIXTY-NISTTH REGIMENT PUXCH.
73
St. Charles' Punch.
(Use large bar-glass. )
Take 1 tea-spoonful of powdered ■white sugar, dis-
solved in a little water.
1 wine-glass of Port wine.
1 pony-glass of brandy.
The juice of quarter of a lemon.
Fill the tumbler with shaved ice, shake well, orna-
ment with fruits in season, and serve with a straw.
Seventh Regiment National G-uard Punch.
(Use large bar-glass.)
Take 1 tea-spoonful of powdered white sugar, dis-
solved in a little water.
The juice of a quarter of a lemon.
1 wine-glass of brandy.
1 wine-glass of Sherry wine.
Flavor with raspberry syrup.
Fill the glass with shaved ice. Shake and mix thor-
oughly, then ornament with pieces of orange, pineapple,
and berries in season, and dash with Jamaica rum,
Serve with a straw.
Sixty-Ninth Regiment Punch.
(In earthen mug.)
Take Vz wine-glass of Irish whiskey.
yi wine-glass of Scotch whiskey.
1 tea-spoonful of sugar.
A small piece of lemon-rind.
2 wine-glasses of boiling hot water.
74
MARASCHINO PUNCH.
Dissolve the sugar in a wine-glass of boiling hot
water, then add the whiskey, and lastly the balance of
the hot water.
Punch G-rassot.
(The following recipe was given by M. G-rassot, the eminent French cus-
todian of the Palais Royal, to Mr. Howard Paul, the celebrated " Enter-
tainer," when performing in Paris.)
(Use a large goblet. )
Take 1 wine-glass of brandy.
1 tea-spoonful of Cura9oa.
1 drop of acetic acid.
2 tea-spoonfuls of simple syrup.
1 tea-spoonful of strawberry syrup.
>^ of a pint of water.
Half a small lemon, sliced.
Mix, serve up with ice, in large goblet, and, if pos-
sible, garnish the top with a slice of peach or apricot.
In cold weather this punch is admirable served hot.
Maraschino Punch.
(Use large bar. glass.)
Take 1 tea-spoonful of powdered sugar, dissolved
in a little water.
1 wine-glass of brandy.
2 dashes of Arrack.
% pony-giass of Maraschino.
The juice of half a small lemon.
Fill the tumbler with shaved ice, shake well, orna-
ment with fruit and berries in season, and serve with
a straw.
MISSISSIPPI PUNCH.
75
Champagne Punch.
(One quart of punch. )
Take 1 quart bottle of Champagne wine.
3 table-spoonfuls of sugar.
1 orange sliced.
The juice of a lemon.
2 slices of pineapple (cut in small pieces).
1 wine-glass of raspberry or strawberry syrup.
Ornament with fruits in season, and serve in Cham-
pagne goblets.
This can be made in any quantity by observing the
proportions of the ingredients as given above. Four
bottles of wine make a gallon, and a gallon is generally
sufficient for fifteen persons in a mixed party.
For a good Champagne punch, see Index, " Rocky
Mountain Punch"
Mississippi Punch.
(Use large bar-glass.)
Take 1 wine-glass of brandy.
% wine-glass of J amaica rum.
)4 wine-glass of Bourbon whiskey.
1 table-spoonful of powdered white sugar,
dissolved in a little water.
The juice of half a small lemon.
Fill the glass with shaved ice, shake well, and orna-
ment with fruit in season. Serve with a straw.
76
HOT BEA1STDY ASTD EUM PUNCH.
Imperial Brandy Punch.
(For a party of twenty. )
Take 1 gallon of water.
3 quarts of brandy.
1 pint of J amaica rum.
\% pounds of wliite sugar.
Juice of 6 lemons.
3 oranges sliced.
1 pineapple, pared, and cut up.
1 gill of Curatjoa.
2 gills of raspberry syrup.
Ice, and add berries in season.
Mix the materials well together in a large bowl, and
you have a splendid punch.
If not sweet enough, add more sugar.
Hot Brandy and Rum Punch.
(For a party of fifteen.)
Take 1 quart of Jamaica rum.
1 quart of Cognac brandy.
1 pound of white loaf-sugar.
4 lemons.
3 quarts of boiling water.
1 tea-spoonful of nutmeg.
Hub the sugar over the lemons until it has absorbed
all the yellow part of the skins, then put the sugar into
a punch-bowl ; add the ingredients well together,
pour over them the boiling water, stir well together ;
add the rum, brandy and nutmeg ; mix thoroughly,
and the punch will be ready to serve.
ROCKY MOUNTAIN PUjSTCH.
77
It is very important, in making good punch, that
all the ingredients are thoroughly incorporated ; and,
to insure success, the process of mixing must be dili-
gently attended to.
Allow a quart for four persons ; but this information
must be taken cum grano salis ; for the capacities of
persons for this kind of beverage are generally sup-
posed to vary considerably.
Rocky Mountain Punch.
. (For a mixed party of twenty.)
(From a recipe in the possession of Major James Foster.)
Take 5 bottles of champagne.
1 quart of Jamaica rum.
1 pint of Maraschino.
6 lemons, sliced.
Sugar to taste.
Mix the above ingredients (except the wine) in a
large punch-bowl, then place the bowl in some kind of
a vessel about the same depth as the size of the bowl,
and pack the space between the bowl and the vessel
with ice, with a little rock-salt sprinkled over the
surface.
When the icing arrangement has been completed,
and just before the punch is to be served, add the
wine and some slices of orange and lemon.
The exterior of the vessel containing the punch-
bowl may be ornamented in any way that suits the
fancy. See Hint 10, page 15.
78 THIRTY -SECOND EEGIME^T OR VICTORIA PTOCH.
Imperial Punch.
(One quart of punch.)
Take 1 bottle of claret.
1 bottle of soda-water.
4 table-spoonfuls of powdered white sugar dis-
solved in a little of the soda-water.
yi tea-spoonful of grated nutmeg.
1 liqueur-glass of Maraschino.
About % pound of ice.
3 or 4 slices of cucumber rind*
Put all the ingredients into a pitcher and mix welL
Thirty-Second Regiment or Victoria Punch.
(For a party of twenty.)
(Eecipe from the late "William H. Herbert, Esq.)
Take 6 lemons, in slices.
% gallon of brandy.
gallon of Jamaica rum.
1 pound of white sugar.
\% quart of water.
1 pint of boiling milk.
Steep the lemons for twenty-four hours in the brandy
and rum ; then add the sugar, water and milk, and
when well mixed, strain through a jelly-bag.
This punch may be bottled, and used afterward hot
or cold.
Half the above quantity, or even less, may be made,
as this recipe is for a party of twenty.
LA PATEIA PU^TCH. 79
Light Guard. Punch,
(*For a party of twenty.)
Take 3 bottles of Champagne.
1 bottle of pale Sherry.
1 bottle of Cognac.
1 bottle of Sauterne.
1 pineapple, sliced and cut in small pieces.
4 lemons, sliced.
Sweeten to taste, mix, cool and serve as directed in
the recipe for "Bocky Mountain Punch," page 77
Philadelphia Fish-House Punch.
(From a recipe in the possession of Charles G. Leland, Esq.)
Take % P^t of lemon juice.
% pound of white sugar dissolved in sufficient
water.
% pint of Cognac brandy.
% pint of Peach brandy.
K pint of Jamaica rum.
2>£ pints of cold water.
Ice and serve. The above is generally sufficient for
one person.
La Patria Punch.
(For a party of ten.)
(From a recipe in the possession of H. P. Leland, Esq.)
Take 3 bottles of champagne, iced.
1 bottle of Cognac brandy.
4 oranges.
1 pineapple.
*This is sufficient for a mixed company of twenty, not twenty of tho
Light Guard.
80
ko^-such punch.
Slice the oranges and pineapples in a bowl, pour the
Cognac over them, and let them steep for a couple of
hours, then pour in the champagne and serve immedi-
ately. Ice as directed for "Kocky Mountain Punch,"
page 77.
The Spread Eagle Punch.
(For a social party.)
Take 1 bottle of Islay whiskey.
1 bottle of Monongahela.
Lemon peel, sugar and — -boiling water at discretion.
(See note to Cold Whiskey Punch, page 68.)
Rochester Punch.
(For a small party.)
(From a recipe in the possession of Eoswell Hart, Esq.)
Take 2 bottles of sparkling Catawba.
2 bottles of sparkling Isabella.
1 bottle of Sauterne.
2 wine-glasses of Maraschino.
2 wine-glasses of Curacjoa.
Flavor with ripe strawberries. Should strawberries
not be in season, add a few drops of extract of peach
or vanilla. Ice in a cooler.
Non-Such Punch,
(For Bottling.)
Take 6 bottles of claret.
6 bottles of soda-water.
1 bottle of brandy.
BIMBO PUjSCH.
81
1 bottle of sherry.
% pint of green tea.
Juice of three lemons.
% of a pineapple cut up in small pieces.
Sweeten with white sugar to taste. Strain and bottle
• nmediately. Keep for one month before using. Ice
before serving.
Canadian Punch.
(For a small party. )
Take 2 quarts of rye whiskey.
1 pint of Jamaica mm.
6 lemons, sliced.
1 pineapple, sliced.
4 quarts of water.
Sweeten to taste, and ice before serving.
Tip-Top Brandy.
(For a party of five. )
Take 1 bottle of champagne.
2 bottles of soda-water.
1 liqueur glass of Curacoa,
2 table-spoonfuls of powdered sugar.
1 slice of pineapple, cut up.
Put all the ingredients together in a small punch-
bowl, mix well, ice and serve in Champagne goblets.
Bimbo Punch.
Take 1 quart of brandy0
1 gill of Arrack.
6 lemons.
lilPEEIAL ARRACE: PUNCH.
1 pound of loaf-sugar.
1 quart of boiling water.
Cut the lemons into thin slices, and steep them in
the brandy for six hours. Keniove'the lemons without
squeezing them. Dissolve the sugar in the water, and
add it while hot to the brandy and Arrack. Then let
it cool. Ice and serve.
Cold Ruby Punch.
Take 1 quart of Batavia Arrack.
1 quart of Port wine.
3 pints of green tea.
1 pound of loaf-sugar.
Juice of six lemons.
% of a pineapple cut in small pieces.
Dissolve the sugar in the tea, add the other materials.
Serve iced.
Imperial Arrack Punch,*
Take 1 quart of old Batavia Arrack.
6 lemons.
1 pound of loaf-sugar.
1 quart of boiling water.
Cut the lemons into thin slices, and steep them in
the Arrack for six hours. Eemove the lemons without
squeezing them. Dissolve the sugar in the water, and
add it while hot to the Arrack. Then let it cool. This
makes a fine liqueur which should be thoroughly iced
before serving.
*Mostof the Arrack imported into this country is distilled from rice,
and comes from Batavia. It is but little used in America, except to flavor
punch the taste of it is very agreeable in this mixture.
£OYEE7S GrTN PUNCH,
83
Arrack Punch.
(Three tumblers of punch. )
Take 2 wine-glasses of Batavia Arrack (old).
3 wine-glasses of Jamaica rum.
Sweeten to taste with loaf-sugar dissolved in
hot water.
Lemons and limes are also matter of palate, but two
lemons are enough for the above quantity ; put then
an equal quantity of water — i.e., not five but six
glasses to allow for the lemon juice, and you have three
very pretty tumblers of punch.
Nuremberg Punch.
Take % pound of loaf-sugar.
2 or 3 large oranges.
1 quart of boiling water.
% quart of Batavia Arrack.
1 bottle French red wine.
Pare off a portion of the orange peel very thin.
Press the juice of the oranges through muslin into the
sugar ; add the previously pared peel. Pour on them
the water (boiling) and the Arrack ; add the wine, hot
but not boiling, and stir together.
White wine may be substituted for the red, but the
latter is considered better for the purpose.
This is an excellent punch when cold, and will im-
prove with age.
Soyer-s Grin Punch.
Take % pint of old gin.
1 gill of Maraschino.
84
PINEAPPLE PUNCH,
The juice of two lemons.
The rind of half a lemon.
Four ounces of syrup.
1 quart bottle of German Seltzer water.
Ice well, before serving.
United Service Punch.
Take % pint of Arrack.
1 pint of Jamaica rum.
% pound of loaf-sugar.
3 pints of hot tea.
6 lemons.
Eub off the peel of four of the lemons with some of
the sugar. Dissolve the sugar in the tea ; add the
juice of all the lemons, and the Arrack. Serve cold.
Pineapple Punch.
(For a party of ten.)
Take 4 bottles of Champagne.
1 pint of Jamaica rum.
1 pint of brandy.
1 gill of Curac^oa,
Juice of four lemons.
2 pineapples sliced.
Sweeten to taste with pulverized white sugar.
Put the pineapple with quarter of a pound of sugar
in a glass bowl, and let them stand until the sugar is
well soaked in the pineapple, then add all the other
ingredients, except the Champagne.
ROYAL PXJXCH. 85
Let this mixture stand in ice for about an hour, then
add the Champagne, and ornament with sliced orange,
and other fruits in season.
Serve in Champagne glasses.
Pineapple punch is sometimes made by adding sliced
pineapple to brandy punch.
Royal Punch.
(For a small party.)
Take 1 pint of hot green tea.
% pint of brandy.
% pint of Jamaica rum.
1 wine-glass of Curacoa.
1 wine-glass of Arrack.
Juice of two limes.
A slice of lemon.
"White sugar to taste.
1 gill of warm calf's foot jelly.
To be drunk as hot as possible.
This is a composition worthy of a king, and the
materials are admirably blended ; the inebriating
effects of the spirits being deadened by the tea, whilst
the jelly softens the mixture, and destroys the acri-
mony of the acid and sugar.
The whites of a couple of eggs well beat up to a
froth, may be substituted for the jelly where that is
not at hand.
If the punch is too strong, add more green tea to
taste.
8G
CALIFORNIA MILK PUNCH.
Century Club Punch.
Take 1 pint of old Santa Cruz rum.
1 pint of old Jamaica rum.
5 pints of water.
With the addition of lemon juice and sugar to suit
the taste, this makes a nice punch.
The precise portions of spirit and water, or even of
the acidity and sweetness, can have no general rule, as
scarcely two persons make punch alike.
California Milk Punch.
(For Bottling.)
Take the juice of four lemons.
The rind of two lemons.
% pound of white sugar, dissolved in just suf-
ficient hot water.
1 pineapple, peeled, sliced and pounded.
6 cloves.
20 coriander seeds.
1 small stick of cinnamon.
1 pint of brandy.
1 pint of Jamaica rum.
1 gill of Batavia Arrack.
1 cup of strong green tea.
1 quart of boiling water.
1 quart of hot milk.
Put all the materials in a clean demijohn, the boil-
ing water to be added last ; cork this down to prevent
evaporation, and allow the ingredients to steep for at
least six hours ; then add the hot milk and the juice of
OXFORD PUNCH.
87
two more lemons ; mix, and filter through a jelly-bag ;
and when the punch has passed bright, put it away in
tight-corked bottles.
This punch is intended to be iced for drinking.
If intended for present use filtering is not necessary.
English Milk Punch.
(To make six bottles.)
Take 2 quarts of water.
1 quart of milk.
1 quart of old Jamaica rum.
2 quarts of French brandy.
Add the milk to the water. Mix the spirits, and
pour them into the milk, stirring the mixture for a
short time. Let it stand for an hour, then filter
through blotting-paper into bottles. This would bo
sufficient for six bottles. If, after filtering, the punch
is not clear, the addition of a small portion of isinglass
to each bottle will clarify it.
Oxford Punch.
(The Punch patronized by the Students of the University of
Oxford.)
Take 1 pint of Cognac brandy.
1 pint of old Jamaica rum.
1 quart of orange shrub.
yi pint of sherry.
1 bottle of Capillaire (see Index).
2 quarts of boiling water.
6 glasses of calf s-foot jally.
88
DUKE OF KOBFOLK PUNCH.
6 lemons.
4 sweet oranges.
Sufficient loaf-sugar, dissolved in some of the
hot water.
Bub the rinds of three lemons with sugar to extract
the essential oil. Cut the peel very fine off two more
lemons and two of the oranges. Press out the juice
of all the oranges and lemons. Place the whole, with
the jelly, in a jug and stir well. Pour on the water,
and let it stand for twenty minutes. Strain through a
fine sieve into a large bowl ; add the capillaire, spirits,
shrub, and wine, stirring well.
Punch a la Romaine.
(For a party of fifteen.)
Tate 1 bottle of rum.
1 bottle of wine.
10 lemons.
2 sweet oranges.
2 pounds of powdered sugar.
10 eggs.
Dissolve the sugar in the juice of the lemons and
oranges, adding the thin rind of one orange ; strain
through a sieve into a bowl, and add by degrees the
whites of the eggs beaten to a froth. Place the bowl
on ice for a while, then stir in briskly the rum and the
wine.
Duke of Norfolk Punch.
(For bottling. ;
Take 2 quarts of brandy.
1 quart of white wine.
TEA PU1STCH,
89
1 quart of milk.
V/i pound of sugar.
6 lemons.
3 oranges.
Pare off the peel of the oranges and lemons very
thin ; put the peel and all the juice into a vessel with
a close-fitting lid. Pour on the brandy, wine, and
milk, and add the sugar ^fter having dissolved it in
sufficient water. Mix well, and cover close for twenty-
four hours. Strain until clear, and bottle.
Tea Punch.
(Use heated metal bowl.)
Take % pint of good brandy.
% pint of rum.
% pound of loaf-sugar, dissolved in water.
1 ounce of best green tea.
1 quart of boiling water.
1 large lemon.
Infuse the tea in the water. Warm a silver or other
metal bowl until quite hot ; place in it the brandy,
rum, sugar, and the juice of the lemon. The oil of
the lemon peel should be first obtained by rubbing
with a few lumps of the sugar. Set the contents of
the bowl on fire ; and while flaming, pour in the tea
gradually, stirring with a ladle. It will continue to
burn for some time, and should be ladled into glasses
while in that condition. A heated metal bowl will
cause the punch to burn longer than if a china bowl
is used.
90
PUNCH A LA FO&D.
Gothic Punch.
(Use punch bowl.)
(From a recipe in the possession of Hon. Bayard Taylor.)
Take 4 bottles of still Catawba wine.
1 bottle of claret.
1 bottle of Champagne.
3 oranges.
10 table-spoonfuls of sugar.
Dissolve the sugar in the Catawba and claret wines ;
add the juice of the oranges. When mixed, put it in
ice for an hour or more, and then add the Champagne.
Punch a la Ford.
(For bottling.)
(A recipe from Benson E. Hill, Esq., author of " The Epicure's
Almanac")
Take 3 dozen lemons.
2 pounds of loaf sugar.
1 pint of Cognac.
1 pint of old Jamaica rum.
The lemons should have smooth rinds. Peel the
yellow rinds off quite thin with a sharp knife, place
them in an earthen vessel ; add the sugar, aud stir
thoroughly for nearly half an hour with a flat piece of
wood, to extract the essential oil. Pour boiling water
on, and stir until the sugar is completely dissolved.
Cut and squeeze the lemons, straining the juice
from the pips. Place the pips in a jug and pour boil-
ing water upon them to obtain the mucilage in which
they are enveloped.
DPwY PTJXCH.
01
Pour one-half of the lemon juice into the syrup,
strain the water from the pips, and add it also to the
sjrup, taking care that the syrup is not too watery.
Next, add more sugar or more lemon juice, to make
the mixture accord to the taste. Lastly add and stir
in the above amount of spirits to every three quarts of
the lemonade, and bottle.
This punch improves by age if kept in a cool cellar.
Punch Jelly.
Take 1 quart of Punch a la Ford.
3 ounces of isinglass.
% pint of water.
Dissolve the isinglass in the water, boiling ; add it
while hot to the punch, and then pour into jelly-moulds,
taking care they are not disturbed until the jelly is
completely set.
In a similar manner, orange, lemon, or calfs-foot
jelly can be converted into punch jelly, by using Punch
a la Ford, prepared with less lemon juice.
Punch Jelly is a very insinuating and deceptive re-
freshment, because its strength is not appreciated
when partaking of it, and it must therefore be indulged
in with becoming moderation.
Dry Punch.
(For bottling.)
(From a recipe by Saniina the celebrated Spanish caterer.)
Take 1% pound of loaf-sugar, dissolved in sufficient
water.
2 gallons of brandy.
1 gallon of water.
92
KEGTAE PUSrCH.
yi gallon of strong green tea.
1 pint of Jamaica rum.
yi pint of Curacjoa.
Juice of six lemons.
Mix thoroughly, and strain, as described in the
recipe for "Punch a la Ford," adding more sugar and
lemon juice, if to taste. Bottle, and keep on ice for
three or four days, and the punch will be ready for
use, but the longer it stands, the better it gets.
Regent's Punch.
(Use punch bowl.)
Take 1% pint of strong green tea, (hot).
1% pint of lemon juice.
1% pint of Capillaire.
1 pint of Jamaica rum.
1 pint of brandy.
1 pint of Batavia arrack.
1 pint of Cura9oa.
1 bottle of Champagne.
1 pineapple, sliced.
2 oranges, sliced.
Mix the ingredients well together in a punch-bowl,
and add the wine and ice just before serving.
Nectar Punch.
Take k}/2 pints of rum.
2 quarts of milk, boiling hot.
2 quarts of cold water.
2% pounds of loaf-sugar.
WEDDING PUNCH.
93
15 lemons.
1 nutmeg.
Cut off the peel of the lemons very thin and infuse
them for forty-eight hours with a pint and a half of
the rum. Add to the infusion the water, the juice of
the lemons, the milk, and the nutmeg grated ; let it
all stand for twenty-four hours, covered close ; then
add the sugar, strain through flannel, and bottle for
use. It is ready to use at any time.
Orange Punch.
Take % pint of rum.
% pint of brandy.
3^ pint of porter.
Z% pints of boiling water.
% pound of loaf-sugar.
4 oranges.
Infuse the peel of two and the juice of four oranges
with the sugar, in the water for half an hour; strain,
and add the porter, rum and brandy. Sugar may be
added, if it be desired sweeter. A liqueur-glass of
Curacoa, Noyeau, or Maraschino is considered an im-
provement.
Instead of using both rum and brandy, one-and-a-
half pints of either alone will answer.
This is also an excellent recipe for Lemon Punch by
substituting lemons for oranges.
Wedding Punch.
Take % pint of pineapple juice.
1 pint of lemon juice.
94
APPLE PUNCH.
1 pint of lemon syrup.
1 bottle of Claret or Port wine.
% pound of sugar.
% pint of boiling water.
6 grains of vanilla.
1 grain of ambergris.
1 pint of strong brandy.
Bub the vanilla and ambergris with the sugar in the
brandy thoroughly ; let it stand in a corked bottle for
a few hours, shaking occasionally. Then add the
lemon juice, pineapple juice and wine ; filter through
flannel, and lastly, add the syrup.
West Indian Punch.
This is made in the same manner as Brandy Punch
(see page 65), by adding to each glass a small piece of
preserved ginger, and a little of the syrup.
Barbadoes Punch.
Barbadoes Punch is prepared by adding to each
glass of Brandy Punch (see page 65) one tea-spoonful
of guava jelly.
Apple Punch.
In a china bowl lay alternate layers of sliced apples
and lemons, each layer being thickly strewed with
powdered sugar, until the bowl is about half filled ;
then pour a bottle of claret over the fruit and let it
stand six hours. Pour it through a muslin bag, and it
is ready for use.
HOT ENGLISH BUM FLIP.
95
Ale Punch.
Take 1 quart of roild ale.
1 glass of white wine.
1 glass of brandy.
1 glass of Capillaire.
1 lemon.
Mix the ale, wine, brandy and Capillaire together
with the juice of the lemon and a portion of the peel
pared very thin. Grate nutmeg on the top, and add a
bit of toasted bread.
Cider Punch.
Take % pint of Sherry.
1 glass of brandy.
1 bottle of cider.
J£ pound of sugar.
1 lemon.
Pare the peel of half the lemon very thin ; pour the
Sherry upon it ; add the sugar, the juice of the lemon,
and the cider, with a little grated nutmeg. Mix well
and place it on ice. When cold, add the brandy and
a few pieces of cucumber rind.
Hot English Rum Flip.
(One quart.)
Take 1 quart of ale.
1 gill of old rum.
4 raw fresh eggs.
4 ounces of moist sugar.
1 tea-spoonful of grated nutmeg (or ginger).
96
SLEEPER.
Heat the ale in a saucepan ; beat up the eggs and
sugar, add the nutmeg and rum, and put it all in a
pitcher. When the ale is near to a boil, put it in
another pitcher, pour it very gradually in the pitcher
containing the eggs, etc., stirring all the while very
briskly to prevent the eggs from curdling, then pour
the contents of the two pitchers from one to the other
until the mixture is as smooth as cream.
Hot English Ale Flip.
(One quart.)
This is prepared in the same manner as Eum Flip,
omitting the rum, and the whites of two of the eggs.
Sleeper.
Take 1 gill of old rum.
1 ounce of sugar.
2 fresh raw eggs.
% pint of water.
6 cloves.
6 coriander seeds.
1 lemon.
Boil the cloves and coriander, with a bit of cinna-
mon in the water ; mix together the rum, sugar, the
yolks of the eggs and the juice of half the lemon;
whisk them all together, and strain into a tumbler.
LOCOMOTIVE.
97
White Tiger's Milk.
(From a recipe in the possession of Dr. Thomas Dunn English.)
Take % gill of apple-jack.
y2 gill of peacli brandy.
% tea-spoonful of aromatic tincture {see Index,
"Aromatic Tincture ").
Sweeten with white sugar to taste.
The white of an egg beaten to a stiff foam.
1 quart of pure fresh milk.
Pour in the milk to the mixed liquors, gradually,
stirring all the while till all is well mixed, then sprinkle
with nutmeg.
The above recipe is sufficient to make a full quart of
" White Tigers Milk;" if more is wanted, you can
increase the above proportions.
If you want to prepare this beverage for a party of
twenty, use one gallon of milk to one pint of apple-
jack, etc.
Locomotive.
(Use large bar-glass. )
Take 1 table-spoonful of genuine honey.
The yolk of a fresh raw egg.
3 dashes of Curacoa.
1 Claret-glass of red Burgundy.
Heat the wine in a thoroughly clean saucepan until it
boils, then pour it gradually upon the other ingredients,
(which, previously, should have been thoroughly beaten
together in a mug or pitcher), whisking and stirring
the materials all the while, in order to prevent the egg
from curdling. Pour the mixture into a large bar-
98
SHEEEY AND ICE.
glass, powder a little cinnamon on top, and add two or
three cloves before serving.
This seems like taking too much trouble just to
make one glass of Locomotive. The following propor-
tions of ingredients makes four nice glasses :
Take 2 ounces of honey.
2 pony-glasses of Curacoa.
1 quart of high red Burgundy.
A few drops of essence of cloves.
Proceed as directed above, and serve in large
goblets previously heated.
Sherry and Bitters.
(Use Sherry wine-glass.)
Take 1 dash of bitters, twist the glass around so
that the bitters will cover the whole surface of the
glass. Fill with sherry wine, and serve.
Sherry and Egg.
(Use small bar-glass.)
Pour in about one wine-glass of Sherry. Then
break in the glass one fresh egg.
Sherry and lee.
(Use small bar-glass.)
Put in the glass two or three small lumps of ice.
Hand the decanter of wine to the customer.
BRANDY AND SODA.
99
Brandy Straight.
(Use small bar-glass.)
In serving this drink you simply put a piece of ice
in a tumbler, and hand it to your customer, with the
bottle of brandy and a separate glass of ice water.
"Whiskey Straight and Gin Straight are served in
the same manner.
Pony Brandy.
(Use small bar-glass. )
Take 1 pony-glass of brandy (best).
Pour it into the glass, and serve with some ice-water
in a separate glass.
Some bar-tenders have a fancy way of serving this
drink. It is done thusly : —
Fill to the brim a pony-glass of brandy, cover it
with the bar-glass, then press both glasses tightly
together and turn them over quickly, so that the pony-
glass will remain upside down in the bar-glass, with-
out a drop of the brandy escaping.
f Brandy and Soda.
(Use large soda-water glass.)
Take 1 wine-glass of brandy.
2 or 3 small lumps of ice.
Fill up the glass with a bottle of plain soda-water.
This is sometimes called Stone Wall.
100 BHAKDY AND GTJM.
Brandy and Ginger Ale.
(Use large soda-water glass.)
Take 1 wine-glass of brandy.
2 or 3 small lumps of ice.
Fill up the glass with Irish ginger ale.
Split Soda and Brandy.
(Use medium bar-glass.)
Take 1 pony-glass of brandy.
1 small lump of ice.
Add one-half of a bottle of plain soda-water.
Rhine "Wine and Seltzer Water.
(Use large bar-glass.)
Pour in Ehine wine until the glass is half full.
Add two small lumps of ice.
Fill the glass with Seltzer water.
Brandy and Gum.
(Use small bar-glass. )
Take 2 dashes of gum syrup.
1 small lump of ice.
Hand the bottle to the customer and let him help
himself.
Serve ice water in a separate glass.
ABSINTHE AND WATER,
101
Shandy Gaff.
(Use large bar-glass, or mug.)
Fill the glass half full of Ale, and the remaining
half with Irish ginger ale.
In England, where this drink had its origin, it is
made with Bass' ale, and Ginger ale, half and half.
Half and Half.
(Use metal or stone bar-mug. )
Mix half old and half new ale together.
This is the American method.
uArf and Arf."
(Use metal or stone bar-mug.)
Mix porter or Stout, with Ale in equal quantities, or
in proportions to suit the taste.
This is the English method, and usually, " draw it
mild, Mary, the ale first. "
Absinthe and Water.
(Use large bar-glass.)
Take 1 pony-glass of Absinthe.
Fill an absinthe glass, (which is a glass made pur-
posely with a hole in the bottom), with shaved ice and
water. Raise this glass about one foofc above the
tumbler containing the absinthe, and let sufficient
water drip into it.
102
WHITE PLUSH.
French Method of Serving Absinthe.
(Use a Champagne glass standing in a bowl.)
Take 1 pony-glass of Absinthe.
Let the water drip, as directed in the preceding
recipe, until the glass is full, and a very little runs
over into the bowl.
Bock and Rye.
(Use small bar-glass.)
Take 1 table-spoonful of rock-candy syrup
1 wine-glass of rye whiskey.
Stir them together thoroughly, and serve.
This is often prescribed for a cold.
Stone Fence.
(Use large bar-glass.)
Take 1 wine-glass of Bourbon or rye whiskey.
2 or 3 small lumps of ice.
Fill up the glass with sweet cider.
White Flush.
(Use small bar-glass.)
Hand a bottle of Bourbon or rye whiskey to the
customer and let him help himself.
Fill up the glass with fresh milk.
A curious story about the origin of this drink, is thus
told by the New York Herald :
"There are some mixed drinks that are standby s, and are
always popular, such as cocktails, punches and juleps ; but
TVHITE PLUSH.
103
every little while there will be a new racket sprung on the
public that will have a great run for a time, and then get
knocked out by another. About a month ago white plush got
its start in this way : There was a country buyer down from
New England somewhere, and a party of dry goods men were
trying to make it pleasant for him. So they took him into a
swell barroom down town, and were going to open sour wine.
Same old story, you know ; get him full as a balloon and then
work him for a big order. It turned out that this countryman
was not such a flat as they thought him. Though he had been
swigging barrels of hard cider and smuggled Canada whiskey
for the last twenty years, he pleaded the temperance business
on them ; said he never drank, and he guessed he'd just take a
glass of water if the'd git him one, as he was kinder thirsty
walkin' round so much. Well, that was a set back for the boys.
They knew he had lots of money to spend, and he was one of
those unapproachable ducks that have got to be warmed up
before you can do anything with them.
" ' 0, take something/ they said ; ' take some milk.'
"'Well, I guess a glass of milk would go sorter good,'
said he.
'• Some one suggested kumyss and told him what it was.
As they did not have any kumyss in the place they gave him
some milk and seltzer. That's about the same thing. One of
the boys gave the bartender a wink and he put a dash of whis-
key in it. The old man did not get on to it all. He thought
it was the seltzer that flavored it. The next round the seltzer
was left out altogether and mere whiskey put in. They kept
on giving it to him until he got pretty well set up. It's a very
insidious and seductive drink. Pretty soon the countryman
got funny and tipped his glass over on the table. As it spread
around he said :
" ' Gosh, it looks like white plush,, don't it? '
iC c So it does,' said the boys. ' Give the gentleman another
yard of white plush, here ; ' and the name has stuck to it ever
since."
104
BURNT BRANDY AND PEACH.
Boonekamp and "Whiskey.
(Use small whiskey-glass.
Hand tlie customer a small whiskey-glass, a bottle
of whiskey, a bottle of Boonekamp bitters, a glass of
ice water, and let him mix to suit himself. This is an
excellent occasional tonic.
" Jerry Thomas' " own Decanter Bitters.
(Bottle and serve in pony-glass.)
Take K pound of raisins.
2 ounces of cinnamon.
1 ounce of snake-root.
1 lemon and 1 orange cut in slices.
1 ounce of cloves.
1 ounce of allspice.
Fill decanter with Santa Cruz rum.
As fast as the bitters is used fill up again with rum.
Burnt Brandy and Peach.
(Use small bar-glass. )
Take 1 wine-glass of Cognac ) burnt in a saucer or
2 lumps of white sugar j plate.
2 or 3 slices of dried peaches.
Place the dried fruit in a glass and pour the liquid
over them.
This drink is very popular in the Southern States,
where it is sometimes used as a cure for diarrhoea.
GLtf AKD TA3TSY.
105
Black Stripe.
(Use small bar-glass.)
Take 1 wine-glass of Santa Cruz rum.
1 table-spoonful of molasses.
This drink can either be made in summer or winter ;
if in the former season, mix in one table-spoonful of
water and cool with shaved ice ; if in the latter, fill up
the tumbler with boiling water. Grate a little nut-
meg on top.
Peach and Honey.
(Use small bar-glass. )
Take 1 table-spoonful of honey.
1 wine-glass of peach brandy.
Stir thoroughly with a spoon before serving.
G-in and Pine,
(Use wine-glass.)
Split a piece of the heart of a green pine log into
fine splints, about the size of a cedar lead-pencil, take
two ounces of the same and put into a quart decanter,
and fill the decanter with gin.
Let the pine soak for two hours, and the gin will be
ready to serve.
G-in and Tansy.
(Use wine-glass. )
Fill a quart decanter one-third full of tansy, and fill
up the balance with gin. Serve to customers in a
wine-glass.
106
PLAIN LEMONADE.
Gin and Wormwood.
(Use small bar-glass.)
Pat five or six sprigs of wormwood into a quart de-
canter, and fill up with gin. This is used in the rural
districts as a sort of bitters, and is said to be a good
tonic.
TEMPEKAJSTOE deletes.
Milk and Seltzer.
(Use large soda -glass. )
Fill the glass half full of milk, and the remaining
half with Seltzer water.
Saratoga Cooler.
(Use large bar-glass.)
Take 1 tea-spoonful of powdered white sugar.
Juice of half a lemon.
1 bottle of ginger ale.
2 small lumps of ice.
Stir well and remove the ice before serving.
Plain Lemonade.
(Use large bar-glass.)
Take the juice of half a large lemon.
1)4 table-spoonful of sugar.
2 or 3 pieces of orange.
OKGEAT LEMONADE.
107
Fill the tumbler one-half full with shaved ice, the
balance with water ; dash with raspberry syrup, orna-
ment with fruits in season, and serve with straws.
Soda Lemonade.
(Use large soda-glass.)
Take \% table-spoonful of powdered white sugar.
Juice of half a lemon.
1 bottle of plain soda-water.
2 or 3 small lumps of ice.
Stir np well, and remove the ice before serving.
Seltzer Lemonade may be made by substituting
Seltzer water for the Soda.
Egg Lemonade.
(Use large bar-glass. )
Take 1 large table-spoonful of pulverized white sugar
Juice of half a lemon.
1 fresh egg.
2 or 3 small lumps of ice.
Shake up thoroughly, strain into a soda-water glass
and fill up the glass with soda or Seltzer water. Or-
nament with berries.
Orgeat Lemonade.
(Use large bar-glass.)
Take 1 table-spoonful of powdered white sugar
wine-glass of orgeat syrup.
The juice of half of a lemon.
108
SODA 1STECTAH.
Fill the tumbler one-third full of ice, and balance
with water. Shake well, ornament with berries in
season, and serve with straws.
Fine Lemonade for Parties.
(One gallon. )
Take the rind of eight lemons.
Juice of twelve lemons.
2 pounds of loaf-sugar.
1 gallon of boiling water.
Eub the rinds of the eight lemons on the sugar
until they have absorbed all the oil from them, and
put it with the remainder of the sugar into a jug ; add
the lemon juice (but no pips), and pour over the whole
the boiling water.
When the sugar is dissolved, strain the lemonade
through a piece of muslin, and, when cool, it will be
ready for use.
The lemonade will be much improved by having the
whites of four eggs beaten up with it.
A larger or smaller quantity of this lemonade may
be made by increasing or diminishing the quantity of
the ingredients used.
Soda Nectar.
(Use large soda-glass. )
Take the juice of 1 lemon.
% tumblerful of water.
SODA COCKTAIL.
109
Powdered white sugar to taste.
2 or 3 small lumps of ice.
% small tea-spoonful of carbonate of soda.
Strain the juice of the lemon, and add it to the
water, with sufficient white sugar to sweeten the whole
nicely, and stir up until cool. When well mixed, put
in the soda, stir well, and drink while the mixture is
in an effervescing state.
Nectar for Dog Days.
(Use a large goblet.)
Take 1 lemon ice.
1 bottle of plain soda.
Place the ice in the goblet, and pour upon it the
soda-water.
This makes a deliciously cool and refreshing drink.
Soda Cocktail.
(Use large soda-glass.)
Take 1 tea-spoonful of powdered white sugar.
2 dashes of Angostura bitters.
1 bottle of plain soda.
3 or 4 small lumps of ice.
Pour the soda-water upon the other ingredients, stir
well with a spoon, then remove the ice, and serve.
110
CLAKET CUP, A LA BETJ1TOW.
ENGLISH FANCY DRINKS.
We give the following group of English drinks for
the benefit of the curious in such matters. Many of
them are rather troublesome to prepare, and some of
them, which we have tried, have not yielded the sat-
isfaction expected or desired.
Claret Cup, a la Brunow,
(For a party of ten.)
Take 1% bottle of Claret.
% pint of Curacoa.
% pint of sherry.
% pint of brandy.
1 wine-glass of raspberry ratafia {see Index).
\% oranges in slices.
% a lemon in slices.
1 bottle of Seltzer water.
1)4 bottle of soda-water.
Stir all these together with some sprigs of green
balm and borage, and a small piece of cucumber-rind ;
sweeten with capiilaire or powdered sugar until it fer-
ments ; let it stand one hour, strain and ice it well.
Serve in small glasses.
This is a preparation highly esteemed in Eussia.
CRIMEAN CUP, A LA MARMORA. Ill
Champagne Cup, a la Brunow.
This is prepared in the same manner as Claret Cup,
but substituting Champagne and noyeau, instead of
Claret and ratalia.
Balaklava Nectar.
(For a party of fifteen. Eecipe by Soyer.)
Take 2 bottles of Claret.
1 bottle of Champagne.
2 bottles of soda-water.
2 table-spoonfuls of powdered sugar.
2 lemons.
% a small cucumber.
Peel and shred fine the rind of half a lemon ; add
the sugar, the juice of both the lemons, and the cu-
cumber sliced thin, with the peel on. Toss it up
sever al times, and add the Claret, Champagne, and
soda-water. Stir well together and serve.
Crimean Cup, a la Marmora.
(For a party of fifteen. Eecipe by Soyer.)
Take 1 pint of syrup of orgeat.
% pint of Cognac brandy.
% pint of Maraschino.
% pint of Jamaica rum.
1 bottle of Champagne.
1 bottle of soda-water.
3 ounces of sugar.
2 lemons.
112
BUMFUSTIA^.
Peel the lemons very thin, and place the rind in a
bowl with the sugar ; macerate well for a few minutes
to extract the flavor of the lemon-peel ; add the juice
of the lemons and the soda-water, stirring well until
the sugar is dissolved ; pour in the orgeat, and whisk
well to whiten the composition. Then add the brandy,
rum, and Maraschino, strain into a punch-bowl ; and,
just before serving, add the Champagne stirring well
to render the cup creamy and mellow.
Crimean Cup, a la Wyndham.
(Fot a party of five. )
Take 1 bottle of Champagne.
2 bottles of soda-water.
1 large wine-glass of Maraschino.
% large wine-glass of Cognac.
yi large wine-glass of Curacoa.
1 table-spoonful of crushed sugar.
Macerate the thinly peeled rind of half an orange
with the sugar ; add the Maraschino, Cognac, and
Cura9oa. Mix thoroughly and add the soda-water and
Champagne. The addition of half a pound of pure
ice is a great improvement
Rnmfustian.
Take 1 quart of strong ale.
1 pint of gin.
1 bottle of Sherry.
12 eggs.
12 large lumps of sugar.
POETEE CUP.
113
1 stick of cinnamon.
1 nutmeg, grated.
1 lemon.
Whisk up the yolks of the eggs and acid the ale and
gin. Put the Sherry into a saucepan "with the cinna-
mon, nutmeg, sugar, and the rind of the lemon peeled
very thin ; when the wine boils, pour it upon the ale
mixture and drink while hot.
Claret Cup.
Take 1 bottle of claret.
y% pint of cold water.
1 table-spoonful of powdered sugar.
1 tea-spoonful of powdered cinnamon, cloves
and allspice, mixed.
1 small lemon.
Mix the ingredients well together, adding the thin
rind of the lemon. This is a nice summer beverage
for evening parties.
Porter Cup.
Take 1 bottle of porter.
1 bottle of ale.
1 glass of brandy.
1 dessert-spoonful of syrup of ginger.
3 or 4 lumps of sugar.
% nutmeg, grated.
1 tea-spoonful carbonate of soda.
1 cucumber.
Mix the porter and ale in a covered jug ; add the
brandy, syrup of ginger, and nutmeg; cover it and
114
BOTTLED VBLYET.
expose it to the cold for half an hour ; when served
stir in the carbonate of soda, and the rind of the
cucumber.
Bottled Velvet.
Sir John Bayley's Recipe.
Take 1 bottle of Moselle.
'% pint of Sherry.
2 table-spoonfuls of sugar.
1 lemon.
1 sprig of verbena.
Peel the lemon very thin, using only sufficient of
the peel to produce the desired flavor ; add the other
ingredients ; , strain and ice.
English Curacoa.
Take 6 ounces of very thin orange peeL
1 pint of whiskey.
1 pint of clarified syrup.
1 drachm powdered alum.
1 drachm carbonate of potash.
Place the orange peel in a bottle, which will con-
tain a quart, with the whiskey ; cork tightly and let
the contents remain for ten or twelve days, shaking
the bottle frequently. Then strain out the peel, add
the syrup ; shake well, and let it stand for three days.
Take out a tea-cupful into a mortar, and beat up with
the alum and potash ; when well mixed, pour it back
into the bottle, and let it remain for a week The
Curacoa will then be perfectly clear and equal in flavor
to the best imported article.
CLAEET CUP, A LA L0ED SALT0TJ3".
115
Italian Lemonade.
Take 1 quart of Sherry.
3 quarts of boiling water.
1 quart of boiling milk.
2 pounds of loaf-sugar.
24 lemons.
Pare tlie rind of the lemons, and pour their juice
upon the peel, letting it remain over night. Then
add the sugar, Sherry, and water. Mix well ; add the
milk and strain through a jelly-bag until clear.
Bishop a la Prusse.
Take 1 bottle of claret.
% pound of pounded loaf-sugar.
4 good sized bitter oranges.
Roast the oranges until they are of a pale brown
color ; lay them in a tureen, and cover them with the
sugar, adding three glasses of the claret; cover the
tureen and let it stand until the next day. When re-
quired for use, place the tureen in a pan of boiling
water, press the oranges with a spoon, and run the
juice through a sieve. Boil the remainder of the
claret; add the strained juice, and serve warm in
glasses. Port wine may be substituted for claret, and
lemons may be used instead of oranges, but this is
not often done when claret is used.
Claret Cup, a la Lord Saltoun.
Take 1 bottle of claret.
1 bottle of soda water.
116
PL A IX SYPOTP.
1 glass of Sherry.
1 lemon.
1 sprig of verbena.
Peel off the rind of the lemon, and add some pow-
dered sugar. Pour upon them the Sherry and claret,
and sweeten to taste. Add a sprig of verbena and the
soda-water, with nutmeg if desired. Strain and ice it
well.
Mulled Claret, a la Lord Saltoun.
This is prepared in the same manner as " Lord Sal-
toun's Claret Cup/5 except that it is served hot.
SYKUPS, ESSENCES, TINCTITKES,
COLOKINGS, &c.
These preparations consist of ingredients used in
the following recipes for making Prepared Punches,
Cocktails, etc.
Plain Syrup,
Take 6}4 pounds of loaf-sugar.
}4 gallon of water.
The white of 1 egg.
Boil until dissolved, and filter through flannel.
ESSENCE OF COGXAC.
117
Gum Syrup,
Take 14 pounds of loaf-sugar.
1 gallon of water.
Boil together for five minutes, and add water to
make up to 2 gallons.
Lemon Syrup.
Take 5 gallons of gum syrup.
4 ounces of tartaric acid.
1 ounce of oil of lemon.
1 pint of alcohol.
Cut the oil of lemon in the alcohol, add the tartaric
acid, and mix thoroughly with the syrup.
Essence of Lemon.
Take 1 ounce of oil of lemon.
1 quart of alcohol (95 per cent.).
% pint of water.
1% ounces of citric acid.
Grind the citric acid to a powder in a porcelain
mortar ; dissolve it in the water. Then cut the oil of
lemon in the alcohol, and add the acid water.
Essence of Cognac.
Take 1 ounce of oil of cognac.
% gallon of spirits (95 per cent.).
1 gallon of spirits (70 per cent.).
2 ounces of strong ammonia.
118
CARAMEL.
1 pound of fine black tea.
2 pounds of prunes.
Dissolve the oil of cognac in the 95 per cent, spirits;
cork it tightly in a bottle and let it stand three days,
frequently shaking it, then add the ammonia.
Mash the prunes (breaking the kernels) and put
them with the tea and the 70 per cent, spirits into a
stone jar of 3 gallons capacity ; cover closely, and let
it stand for 8 days.
Filter the liquor, and add it to the solution of oil
and ammonia. Bottle for use.
This quantity is sufficent for flavoring 100 gallons of
brandy.
Solferino Coloring.
Take 1 ounce of solferino.
1 gallon of alcohol (95 per cent.).
Put them in a bottle, shake well, and in 24 hours it
will be ready for use.
Caramel.
Take 7 pounds of loaf-sugar.
1 pint of water.
Crush and dissolve the sugar in the water ; boil it
in a 5-gallon copper kettle, stirring occasionally, until
it gets brown ; when it begins to burn, reduce the fire;
let it burn until the smoke becomes offensive to the
eyes ; then try it by dipping a rod into it, and letting
a few drops fall into a glass of cold water ; if it settles
at the bottom and crystallizes, so that it will crack, it
is done. Then take about half gallon luke-warm water,
TINCTURE OP CIXXA1TOX.
119
and pour it in by degrees, stirring all the time. Yvhen
thoroughly mixed, filter it while hot through a coarse
flannel filter.
Tincture of Orange Peel,
Take 1 pound of dried orange peel (ground).
1 gallon of spirits (95 per cent.).
Place them in a closely corked vessel for 10 days.
Strain and bottle for use.
Tincture of Lemon Peel.
Cut into small chips the peel of 12 large lemons.
Place it in a glass jar and pour over it 1 gallon spirits,
70 per cent. Let it stand until the lemon peel has
all sunk to the bottom of the liquor. It is then
ready for use without either filtering or straining.
Tincture of Cloves.
Take 1 pound of ground cloves ; warm them over a
fire until quite hot ; put them quickly into a jar, pour
on them 1 gallon 95 per cent, alcohol, cover them air-
tight, and let them stand for 10 days. Draw off into
bottles and cork close.
Tincture of Cinnamon.
Place 2 pounds of ground cinnamon into a jar with
1 gallon 95 per cent, alcohol, closely covered. At the
end of 8 days strain the liquor clear ; wash the sedi-
ment with 1 quart proof spirits ; strain it ; mix the
two liquors together, and filter through blotting paper.
120
E ATA EI A.
Tincture of Allspice.
This is prepared in the same manner as tincture of
cinnamon, using ground allspice instead of cinnamon.
Tincture of Gentian,
This is made with ground gentian in the same man-
ner as for tincture of cloves.
Capiliaire.
Take 1 pint of clarified syrup.
1 wine-glass of Curacoa.
Shake well together and bottle. A tea-spoonful in
cold water makes a pleasant eau sucre.
Capiliaire.
Take 14 pounds of loaf-sugar.
2 quarts of water.
2 eggs.
Dissolve the sugar in the water, and let them simmer;
when milk-warm add the whites of the eggs well
"beaten ; simmer again and skim well. "When cold
flavor with orange-flower water, or bitter almonds,
whichever may be preferred.
Ratafia.
Every liqueur made by infusion is thus called. "When
the spirit has imbibed thoroughly the flavor and color
PEEPARED PUXCH AXD PU3TCE ESSENCES. 121
of the fruit steeped in it, the infusion is drawn off and
sugar added ; then filtered and bottled.
Aromatic Tincture.
Take 1 ounce of ginger.
1 ounce of cinnamon.
1 ounce of orange peel.
% ounce of valerian.
2 quarts of alcohol.
Macerate the ingredients in the alcohol in a close
vessel for fourteen days, then filter through filtering
paper. This is sometimes employed to give a flavor
to milk punch, but it must be used with precaution.
Ten drops are sufficient for a pint of punch.
PREPARED PUIsCH AKD
PUKCH ESSENCES.
A glass of punch, with all the et ceteras, is an excel-
lent thing ; the main difficulty about it is that, outside
of a well-appointed bar-room, the necessary ingredients
are not usually found ready to hand at the moment
when they are indispensable ; and, even under the
most favorable circumstances, it is not every one that
knows the precise proportions and happy blending of
flavors that constitute a perfect glass of punch.
The enlightenment of the present day is full of
short-cuts to comfort, and all the impediments in the
122
ESSENCE OF KIRCHWASSEIt PUNCH.
way of enjoying a social glass of punch, compounded
according to the latest discoveries of the art, are ob-
viated by having a bottle of the desired nectar in a
concentrated essence form, ready brewed in exact pro-
portions, and nothing needed but a moderate supply
of hot or cold water, or ice, to adjust it to the correct
strength and temperature, and a glass to receive the
welcome libation.
The following recipes for concocting the latest and
most improved varieties of punch are intended for
bottling for ready use.
Directions for preparing such ingredients as are of
a compound nature will be found in the preceding
pages.
Essence of Roman Punch for Bottling.
Take 1 quart of boiling syrup.
1 quart of brandy.
1 quart of Jamaica rum.
21 eggs.
1 lemon.
Beat the eggs to a froth with the juice of the lemon;
stir in the liquors ; filter through felt or close flannel,
and add the syrup. Bottle for use.
A little of this syrup in a tumbler two-thirds full of
shaved ice, and well shaken, makes a delicious beverage.
Essence of Kirschwasser Punch for Bottling.
Take 7 gallons of plain syrup.
1% gallons of lemon juice.
5 gallons of Kirschwasser.
ESSENCE OF feOUKBON WHISKEY PUNCH. 123
Mix tliem thoroughly and strain through Canton
flannel.
Instead of the lemon juice % a pint of essence of
lemon may be used, prepared according to receipt on
page 117.
Essence of Brandy Punch for Bottling.
Take 5 gallons of strong brandy.
3 gallons of plain syrup.
3^ pint tincture of lemon peel.
% pint tincture of orange peel.
3 ounces tincture of allspice.
% wineglass tincture of cloves.
Mix the tinctures with the brandy, and add the
syrup.
For directions for preparing the tinctures, see pages
119 and 120.
Essence of Bourbon Whiskey Punch.
Take 4j£ gallons of Bourbon whiskey.
3 gallons of plain syrup.
}^ pint tincture of lemon peel.
yi pint tincture of orange peel.
3 ounces tincture of allspice.
5 dessert-spoonfuls tincture of cloves.
Mix the tinctures thoroughly with the whiskey, and
then add the syrup.
For directions for preparing the tinctures see pages
119 and 120.
The essence of rum punch may be made by substi-
tuting Jamaica or Santa Cruz rum for the whiskey.
124
ESSENCE OF PUNCH D'OKSAY.
"Essence of Rum Punch.
Take 53 lbs. of white loaf- sugar.
3) 4 gallons of water.
5 gallons of Jamaica ruin.
1% gallon of lemon juice.
Boil the sugar and the water almost to the candy
degree, add the lemon juice to the boiling syrup ; stir
till getting clear, then put in a clean tub, and when
near cool, add the rum, and filter.
Essence of St. Domingo Punch for Bottling.
Take 10 gallons of Arrack.
6 gallons of plain syrup.
2 ounces of tartaric acid.
5 drops of oil of cloves.
10 drops of oil of lemon.
5 drops of oil of orange.
5 drops of oil of cinnamon.
2 ounces of alcohol (95 per cent).
First dissolve the tartaric acid in a portion of the
Arrack, and add it to the remainder. Next cut the oils
in the alcohol, add this to the Arrack, and lastly add the
syrup.
Essence of Punch D'Orsay for Bottling,
Take 1 gallon of strong brandy.
1 quart of Batavia Arrack.
8 pounds of loaf-sugar.
1% gallon of water.
6 lemons.
6 oranges.
*By observing the above proportions may be made any kind of punch
essence, brandy, whiskey, arrack or kirchwasser.
IMPERIAL RASPBERRY "WHISKEY PUXCH. 125
Cut off the yellow rind of the oranges and lemons •
macerate them for 24 hours in the brandy and Arrack ;
strain and press. Boil the sugar in the water, adding
the juice of the 6 oranges, and of 3 of the lemons ;
skim the syrup, and add it to the liquor. Lastly, filter
through Canton flannel.
Empire City Punch for Bottling.
Take 5 ounces of sweet almonds.
5 ounces of bitter almonds.
1 ounce of powdered cinnamon.
% ounce of powdered cloves.
5 ounces of plain syrup.
2 gallons of Bourbon whiskey.
1 gallon of raspberry syrup.
7 gallons of water.
Scald the almonds and peel them, then mash them,
and rub them well with the plain syrup and spices.
Boil the whole for about five minutes in the water, and
when cool, strain through a plain flannel filter. Then
add the whiskey and raspberry syrup, mixing all to-
gether thoroughly.
Imperial Raspberry Whiskey Punch for Bottling.
Take 2 gallons of whiskey.
1 gallon of raspberry syrup.
7 gallons of water,
5 ounces of plain syrup,
5 ounces of sweet almonds.
126
ESSENCE OE RUM PUNCH.
5 ounces of bitter almonds.
1^ ounce of powdered cinnamon.
% ounce of powdered cloves.
Bruise and infuse the almonds in sufficient boiling
water ; skim and add the cinnamon, cloves, and syrup;
rub them fine, and boil them for five minutes in the
seven gallons of water ; strain, and, when cool, add
the whiskey and raspberry syrup.
Duke of Norfolk Punch for Bottling.
Take 20 quarts of French brandy.
30 lemons.
30 oranges.
30 quarts of cold boiled water.
15 pounds of double- refined sugar.
2 quarts of new milk.
Pare off the peel of the oranges and lemons very
thin, excluding all of the white rind. Infuse in the
brandy for twelve hours. Dissolve the sugar in the
water ; add the juice of the oranges and of twenty-
four of the lemons ; pour this upon the brandy and
peels, mixing thoroughly. Strain through a very fine
hair-sieve into a barrel that has held spirits, and add
the milk. Stir and bung close. After it has stood six
weeks in a warm cellar, bottle, in perfectly clean and
dry bottles, well corked. This will keep for years and
improve with age.
Essence of Rum Punch for Bottling.
Take 1% gallons of high-flavored Jamaica rum.
3 gallons of spirits (70 per cent.).
ESSENCE OF WI3TE PU^CH.
127
8 gallons of plain syrup.
3^ pint of tincture of lemon peel.
pint of raspberry juice.
>4 pint of caramel.
Mix the whole together, and run it through a flannel
bag. Some add a dessert-spoonful each of tincture of
cloves and tincture of cinnamon.
Punch thus prepared may be used either as a hot or
cold drink; by mixing it half and half with boiling or
cold water, or pouring the punch into a tumbler filled
with cracked ice, it makes a pleasant and refreshing
drink.
See page 118 and 119 for directions how to prepare
the tinctures.
Essence of Arrack Punch for Bottling.
Take 1% gallon of Batavia arrack.
3 gallons of spirits (70 per cent.).
3 gallons of plain syrup.
% pint of tincture of lemon peel.
Mix all together, and it is ready for immediate use.
Essence of "Wine Punch for Bottling.
Take 5 gallons of Port or Marseilles wine.
\% gallon of spirits (70 per cent.).
3 gallons of plain syrup.
3 ounces of tartaric acid.
3 ounces of tincture of allspice, see page 120.
First dissolve the tartaric acid in a portion of the
spirits; mix that with the remainder of the spirits, and
add the other ingredients.
128
ESSENCE OE KESEjST PTJHCH.
Essence of Claret Vvme Punch for Bottling.
Take 5 gallons of claret wine.
2}4 gallons of spirits (70 per cent).
3 gallons of plain syrup.
1 pint of tincture of lemon peel.
% pint of raspberry juice.
1 ounce of tartaric acid.
1}4 ounce of tincture of cloves.
1)4 ounce of tincture of cinnamon.
First dissolve the tartartic acid in a small portion of
the spirits. Mix the tinctures with the remainder of
the spirits. Pour the two mixtures together, and add
the remaining ingredients.
See pages 116 and 119 for directions how to prepare
the tinctures.
Essence of Regent Punch for Bottling,
Take 1 gallon of pure Cognac.
1 gallon of pure Jamaica rum.
6 pounds of loaf-sugar.
3 gallons of water.
1 ounce of green tea.
30 lemons.
7 oranges.
9 drachms of ground cinnamon.
yz drachm of ground cloves.
1 drachm of ground vanilla.
Macerate the peel of 7 lemons and 7 oranges in the
Cognac and rum for 24 hours. Boil the sugar in the
water ; skim and add the tea. When cool, mix with
BKANDY COCKTAIL. 329
the liquor, and add the juice of the 30 lemons and 7
oranges. Filter and bottle for use.
PEEP ABED COCKTAILS FOR
BOTTLING.
Brandy Cocktail for Bottling.
Take 5 gallons of strong brandy.
2 gallons of water.
1 quart of Sfcoughton's Bitters.
1 quart of gam syrup.
1 bottle of Curacoa.
Mix thoroughly, and niter through Canton flannel.
Brandy Cocktail for Bottling.
Take 5 gallons of spirits (70 per cent.).
2 gallons of water.
1 quart of gum syrup.
3^ pint of essence of Cognac.
1 ounce of tincture of cloves.
1 ounce of tincture of gentian.
2 ounces of tincture of orange peel.
% ounce of tincture of cardamoms.
y2 ounce of tincture of liquorice root.
Mix the essence and tinctures with a portion of the
spirits; add the remainder of the ingredients, and
130
BOTJEBOK COCKTAIL.
color with a sufficient quantity of Solferino and cara-
mel (in equal parts) to give the desired color.
Gin Cocktail for Bottling.
Take 5 gallons of gin.
2 gallons of water.
1 quart of gum syrup.
2 ounces of tincture of orange peeL
7 ounces of tincture of gentian.
% ounce of tincture of cardamoms.
% ounce of tincture of lemon peel.
Mix them together, and give the desired color with
Solferino and caramel, in equal proportions.
Bourbon Cocktail for Bottling,
Take 5 gallons of Bourbon.
2 gallons of water.
1 quart of gum syrup.
2 ounces of tincture of orange peel.
1 ounce of tincture of lemon peel.
1 ounce of tincture of gentian.
}< ounce of tincture of cardamoms.
Mix these ingredients thoroughly, and color with
Solferino and caramel, in equal proportions.
DICK & FITZGERALD,
PUBLISHEKS, mw YOKE.
The Publishers, upon receipt of the price, ^srill send any of the followia$
books by mail, postage fkee, to any part of the United States. In ordering
&ooks, the full name, post-office, county and State should be plainly written.
inquire Within for Anything You Want to Enow; or,
Over 3,500 Pa its for the People. "Inquire "Within " is one of the most
valuable and extraordinary volumes ever presented to the American public,
and embodies nearly 4,0- o facts, in most of which any person living .will
find instruction, aid and entertainment. As a book to be kept in the family
for reference it is uneuuaied, comprising, as it does, all kinds of books of in,
formation in a single volume.
It is a Doctor, a Gardener, a School-
master,
% Dancing-Master, an Artist, a Nat-
*t/raiist,
X Modeler, a <jook, a Lawyer %
4 Surgeon, a Chemist, a Perfumer,
A Dyer, a Brewer, an Architect,
A Bookkeeper, a Confectioner, a
Laundress,
A "lloyle," a " Letter -Writer"
A " Heady Reckoner,1, arid a House*
keeper.
It Also Contains
Tables of Weights and Aleas-ures,
Interest Tables from $1 up to $10,000,
Innumerable Tables on Curious and
Interesting Subjects,
All Kinds of Family Amusements
and Recreations,
It might stride the casna. obseiwer as something incredible, if not impos-
sible, that such an immense and varied amount of matter could be crowded
into a book of the merely nominal price of a dollar ana a half; but the work
contains 436 large pages of small type, closely printed in double column, ai^-d a
perusai of it will convince the most skeptical that the only thing to be won>
dered at in it, is the extremely low price at which it is offered.
Bound in extra cloth, with, gilt side and back $1,50
Jfcs Perfect Gentleman. A book of Etiquette and Eloquence.
Cortainfeig information and instruction for those who desire to become bril-
fcant or conspicuous in General Society, or at Parties, Dinners or Popular
" Gatherings, etc. It gives directions how to use wine at table, with Rules
forjudging the quality thereof. Kales for Carving, and a complete Etiquette
of the Dinner Table, including Dinner Speeches, Toasts and Sentiments,
Wit and Conversation at Table, etc. It has also an American Code of Eti-
quette and Politeness for all occasions. It also contains all the necessary
Information relating to the Rules of Etiquette to be observed in fashionable
end ofncial society at Washington, and this alone makes it valuable to ant
©tie who visits that city, either for pleasure or business. It also contains,
Model Speeehes. with directions how to deliver them, Duties of the Chair-
man at Public Meetings. Forms of Preambles and Resolutions, et-f> It is *
Widaomely hound volume of 335 pages «. r . .
Popular Books sent Free of Postage at the Prices anne^
McBrido's Hew Dialer
and Literary Amateur Ente:
Hal Dialogues, introducing
By H. Elliott MgBbide.
A Happy Woman.
The Somnambulist,
Those Thompsons.
Playing School.
Torn and Sally.
Assisting Hezekiah.
A Visit to the Oil Regions.
Breaking vp the Exhibition.
Turning Around.
A Little Boy's Debate.
The Silver Lining.
Restraining Jotham.
A Shoemaker's Troubles*
The marked favor with which the four preceding volumes have been re-
ceived suggested the necessity for an increased variety of new eccentric
and characteristic pieces, to form an addition to the repertoire con-
tained in *' McBilde's Comic Dialogues," " McBride's All Kinds of Dia-
logues," " McBride's Humorous Dialogues," and " McBride's Temperance
Dialogues." They are all written with a view to develop dramatic talent,
and abound in quaint humor, Dialect Drolleries, and telling stage " situa-
tions." 16mo, 178 pages, illuminated paper cover 30 Ct3.
Bound in boards 50 cts.
Dick's Book of Toasts, Speeches and Eesponses. Contain-
ing Toasts and Sentiments for Public and Social Occasions, and specimen
Speeches with appropriate replies suitable for the following occasions :
lies. Especially designed for Schot.
rtainments : containing entirely New and Origi-
Irish, Yankee, and otnaf eccentric characters.
Congests.
An Uncomfortable Predicament.
The Opening Speech.
The Cucumber Hill Debating Club.
Married by the JVeiv Justice.
Bread on the Waters.
An Unsuccessful Advance.
When Women Have Their Rights.
Only Another Footprint.
Rosabella's Lovers.
A Smart Boy.
A Heavy Shower.
Master of the Situation.
Public Dinners,
Social Dinners,
Convivial Gatherings,
Art and Professional Banquets,
Manufacturers' Meetings,
Agricultural and Commercial Festivals,
Special Toasts for Ladies,
Christmas, Thanksgiving and other Fes-
tivals,
Friendly Meetings,
Weddings and their Anniversaries,
Army and. Navy Banquets,
Fatriotic and Political Occasions,
Trades' Unions and Dinners,
Benedicts' and Bachelors' Banquets,
Masonic Celebrations,
Sporting Coteries,
All Kinds of Occasions.
This work includes an instructive dissertation on the Art of making amusing
After-dinner Speeches, giving hints ana directions by the aid. of which
persons with only ordinary intelligence can make an entertaining and
telling speech. Also, Correct Rules and Advice for Presiding at Table.
The use of this work will render a poor and diffident speaker fluent and
witty — and a good speaker better and wittier, besides affording an im-
mense fund of anecdotes, wit and wisdom, and other serviceable matter
to draw upon at will. Paper covers. Price 30 Ct3
Dinner Uapkins, and How to Fold Them. Containing plain
and systematic directions for arranging and folding Napkins or Serviettes
for the Dinner Table, from the simplest forms to the most elaborate and
artistic designs. By Georgiana C. Clark.
Xhis little work embraces all the favorite designs in general use for trans-
forming a plain Napkin into one of the most attractive and ornamental
appendages to an elegantly arranged Dinner-Table. Some of the patterns
being expressly intended for combining artistic display with floral deeora-
\ tion, appropriately symbolic of Bridal and other special occasions.
Profusely illustrated 25 CtSt
Popular Books sent Free of Postage at the Prices annexed,
fce Harchand's Fortune-Toller and Dreamer's Dictionary.
Containing a complete Dictionary of Dreams, alphabetically arranged, wife
a clear interpretation of each Dream. Also showing how* to teli fortunes?
by tiie Lady's Love Oracle. How to foretell the Sex of Children. How to
tell any Person's Age. To know who your future Husband will be, antt
how soon you will be Married. How to teli Future events with Cards, Dice,
Tea and CoiFee Grounds, Eggs, Apple Parings and the Lines of the Hand*
Illustrated with wood engravings. 144 pages. Bound in boards 40 CtSr
Fontaine's Golden Wheel Bream-Book and Fortune-Teller.
Being the most complete book on Fortune Telling and Interpreting
Dreams ever printed. This book informs you how to Tell Fortunes witS
the Golden Wheel, Cards, Dice and Dominoes; how to find whereto dig fol
water, with the celebrated Divining Kod ; together with Twenty Ways dt
Telling Fortunes on New Year's Eve. # It is illustrated with engravings, and
contains a large Colored Lithographic Engraving of the Golden Wheels
which folds up, 144 pages, bound in boards 40 ctS*
Feitengill's Perfect Fortane-Teller and Dream-Book; or,
The Art of Discerning Future Events. This is a most complete
Fortune-Teller and Dream-Book. It is compiled with great care from au-
thorities on Astrology, Geology, Chiromancy, Necromancy, Spiritual Phi-
losophy, etc., etc. Among the subjects treated of, are — Casting Nativities
by the Day of Birth, etc. A book of 144 pag
Mother Shipton's fortune- Teller; or, Future Fate Fore-
told "by the Planets. -Being the QCO Answers of Pythagoras to the Ques-
tions of Life's Destiny. Derived from the Mystic Numbers and Letters oi
the Plan eta. Containing the Emblematical and Mystical "Wheel of Fortune
and Fate, colored. 115 pages, paper covers SO cts.
Mother Shipton's Oriental Bream-Book. Being a reliable
interpretationbf Dreams, Visions, Apparitions, eta Together with a His
tory of Remarkable Dreams, proven true as interpreted. Collected and ar-
ranged from the most celebrated masters. lGmo, paper covers SO Cts.
The Everlasting Fortune-Teller and Magnetic Bream-
look. Containing the Science of Foretelling Events by the Signs of the
Zodiac: Lists of Lucky and Unlucky Days; List of Fortunate Hours; the
Science of Foretelling Events by Cards, Dice, Dominoes, etc.; the Science
©f Foretelling anything in the Future by Dreams; and also containing Na-
poleon's Oraculum; or, The Book of Fate SO cts.
Mother Carey's Bream-Book and Fortune-Teller. Contain-,
I ing the method'of Fortune-Telling with Cards ; a complete Dreamer's Die.
' tionary ; the Science of Palmistry, or telling Fortunes by the Lnies^ of the
\ Hand; how to tell a Person's "Character by a list of Lucky and Unlucky
days and hours; how to tell with Cards which ©f Three Lames has th*
best Husband. Mathematical Tables for telling any Person's Age. .lq eta
. Arktotle's Book of Fate and Dictionary of Breams. Cos-
taining Dreams and their Interpretations ; the Signification of Mo]/*s__oa
Men and Women; one hundred and eighty-seven Weather Omens ; Hy-
men's Lottery and Aristotle's Oraculum, or Book of. Fate lo etSL
The Egyptian Bream-Eook and Fortune-Teller. Contain-
ing anAlphabetical list of Dreams, with their signification and their lucky
» nxEEibera. Illustrated with explanatory diagrams. Coords, cloth back, 40 et*»
Popular Books Bent £ree of Postage at t&9 Frices Annexed.
Th.e French. Wine and Liquor Manufacturer. A Practical
Guide and Keceipt Eook for tho liquor Merchant. Being a clear and corn*
Scehensive Treatise on the Manufacture and Imitation of Brandy, Hum,
in and Whisky, with Practical Observations and Eules for the Mann
facture and Management of ail kinds of Wine, by Mixing, Boiling and Fer-
mentation, as practiced in Europe j including complete instructions for
Manufacturing Champagne Wine, and the most approved methods for
making a variety of Cordials, Liquors, Punch, Essences, Bitters and
Syrups, together with a number of Becipes for Fining, Flavoring, Filtering
and Coloring Wines and Liquors, and instructions for Restoring and Keep-
ing Ale and Cider. Also containing the latest improvements for Manuv
facturing Vinegar by the Quick Method. To which, is added a collection of
Descriptive Articles on Alcohol, Distillation, Maceration and the use of tiny
Hydrometer; with Tables, Comparative Scale, and 14 important Bules for
Purchasing, Reducing and Raising the Strength of Alcohol, etc. Elus-
trated with descriptive diagrams and engravings. Adapted forthe Use and
Information of the Trade in the United States and Canada. Py John
Jlaek, Practical Wine and Liquor Manufacturer. Bound in cloth. . . . $3,00
Sartendar's Guide. Containing Recipes for Mixing American,
English, French, G-erman, [Italian, Spanish and Russian Drinks — such as
Ju'eps, Punches, Cobblers, Slings, Cocktails, etc. By Jerry Thomas, lata
Bartender at the Metropolitan Hotel, >Tcw York, anil Planter's House, ^t.
Louis. To which is appended a Manual for the Manufacture of Cordials,
Liquors, IVncy Syrups, etc., containing Recipes after the most approved
methods now used in tho Distillation of Liquors and Beverages, designed
for the special use of Manufacturers and Dealers in "Wines and Spirits,
Grocers, Tavern-keepers and Private Families — the same being adapted to
the trade of the United States and Canada. The whole work containing
over 700 valuable recipes. A large book, bound in cloth 82,50
The Independent Liquorist; or, -Tire Art of Maniifacturing
all ..JdiT$s- c£ Syrups, Bitters, Cordials, Champagne, Wine.?, Lager
B^r, Ale, Porter, Beer, Punches, Tinctures. Extracts, Brandy, Gin,
Essences, Flavorings, Colorings, Sauces, Catsups, Pickles, Preserves,
etc. By L. Monzeit, Practical Liquorist and Chemist. Every Druggist,
Grocer, Restaurant, XTotei-keeper, Parmer, Prnit Dealer, Wine Merchant,
should have a copy of this work. It gives the most approved methods, and
a true description of the manner in which our most popular beverages aro
prepared, in such plain terms that the most inexperienced person canrranu-
lacture as well as the practical man, without the aid of any expensive ap-
paratus. 12mo, cloth. §)3,00
The Bordeaux Wine and Liquor Dealer's Guide. A Treatise i
on the Maauf acture of ifrencii Wines and Liquors, with full directions isA
the Liquor I) eaier how to manage his Liquors, Wines, etc., etc, A book of
great value to every person who deals in Poreign and American Spirituot**
Liquors, or Poi eign Wines, Cordials, etc. It tells exactly hovt aiFkinds ox
th«m are made The directions are simple and easily understood, j-t ais©«
tells how to make all kinds of Ales, Porter and other "fermented liquor, how
to manage Cider, etc. 12mo, cloth,..,,,
taconr on the Manufacture of Liquors, Wines and Cordkk,
V/ithDUt tlie rid ef Distillation. Alsc~ the Manufacture of Effervescing
Beverages and Syrups, Yinegar and Bitters. Prepared and arranged ex-
pressly for the Trade, By Pierre Laeour. By the use of this book every
man can make ail kinds of liquors, wines, cordials and vinegar and syrups
at horn®, without the use of any apparatus of any kind. The work is by the
French chemist , Laeour, of Bordeaux. We would advise all who we'aofe
oerued in the liq nor business to get the worjfe. Bound in clotlu ••*««. §2Sib
Popular Books S8ni Free of Postage at the Frices annexed.
Dick's Games of Patience; or Solitaire with Cards. New and
Eevised Edition. Containing Sixty-four Games. Illustrated with Fifty ex-
planatory full-page Tableaux. This treatise on Solitaire, a pastime which is
steadily gaining in popularity, embraces a number of new and original
Games, and all the Games of Patience at present in favor with the most
experienced players. This comprehensive work contains the following
Games :
The Beleaguered Castle.
The Citadel.
The Exiled Kings.
Penelope's Web.
Napoleon's Square.
The Court Yard,
The Windmill.
Leoni's Own.
La Nivernaise.
The Four Corners.
The Baker's Dozen.
The Salic Law.
The Sultan of Turkey.
The Fortress.
The Hemispheres.
The Elevens.
The Chester Game.
The Shah of Persia.
The Empress of India.
The Zodiac.
The Blockade.
The Besieged City.
Each game is carefully and lucidly described, with the distinctive rules to be
observed and hints as to the best means of success in play. The Tableaux
furnish efficient aid in rendering the disposition of the cards necessary to
each game plain and easily comprehensible. The difficulty usually attend-
ing descriptions of intricate games is reduced, as far as possible, by pre-
cision in method and terseness of expression in the text, and the illus-
trations serve to dispel any possible ambiguity that might be unavoidable
Without their aid. The work is attractive in style and elegant in execution,
and will prove an interesting companion for many a solitary hour. Quarto.
143 pages. Board cover 75 CtS.
Cloth $1 00.
Dick's Parlor Exhibitions, and How to Make them Suc-
cessful, Containing complete and detailed directions for preparing and
arranging Parlor Exhibitions and Amateur Performances. It includes : i
Auld Lavg Syne.
Tarn O'Shanter.
The Four Seasons.
Simplicity.
The Gathering of t
Clavs.
Napoleon at St. Helena,
The Calculation.
Tlie Surprise Party.
The Four Kings.
TJie Clock.
The Garden.
The Queen's Audience.
The Phalanx.
The Idle Year.
The Chameleon.
La heUe Lucie.
The Shamrocks.
The House in the Wood.
The House on the Hill.
The Grand, Duchess.
The Constitution.
The Fourteens.
Napoleon's Favorite.
The Fifteen Puzzle.
The Contra-Dance.
The Betrothal . .
The Reinforcements.
The Reserve.
The Frog.
The Pyramid.
The Quadrille.
The Chatelaine.
The Order of Precedence.
The Congress.
TJnrteen Dovm.
The Octagon.
Light and Shade.
St. Louis.
Rouge et Noir.
The Blondes and Bru-
nettes.
The Royal Cotillion.
Nestor.
Tableaux Vivants.
Living Portraits.
Livin g Statuary.
Dame History's Peep Show.
Shadoiv Pan torn im es.
Popular Ballads illustrated by appro-
priale action.
Cha rades of all kinds.
Parlor Pantomimes.
Punch and, Judy.
AND FIFTY OTHEB DIVERTING PARLOR PASTIMES AND AMUSEMENTS.
It contains also a full Catalogue of the celebrated "Art Exhibition," and a
practical treatise on the wonderful Science of Second-Sight, by the aid
of which all the startling effects and achievements of second-sight may be
performed by any one possessing a tolerable retentive memory.
fc&iswork is thoroughly practical and gives the fullest instructions for pre-
paring and lighting the stage, the construction of the Eramesfor LrvTNO.
Portraits, and shows how each performance can be presented with com'
plete success. It is illustrated with numerous engravings explaining tha
text. 150 pages, paper cover SO ets.
&o una in beards, cloth back ........50 CIS
Popular Books sent Free of Postage at tlis Prices annexed.
Walker's Blrjmmg, Spelling and Pronouncing Dictionary
of the Eagiiaii Language^ Containing
I. Tne whole Language arranged ac-
cording to its terminations.
*>L Every Word explained and di-
vided into Syllables, exactly as pro-
nounced.
III. Multitudes of Words, liable to a
double pronunciation, fixed in their
true sound by a Rhyme.
TV. Many of the most difficult Word*
rendered easy to be pronounced, by
being classed according to their em\
trigs.
V. Numerous classes of Words ascer-
tained in their pronunciation, by
distinguishing them, into perfect,
nearly perfect and allowable Rhymes,
To which is added critical and practical Observations on Orthography
Syllabication, Pronunciation, an Index of Allowable .Rhymes, with Author-
ities for their usage, etc. Koyal 12mo, 700 pages $3.00
Book of Household Pets. Containing valuable instructions
about the Diseases, Breeding, Training and Management of the Canary,
Mocking Bird, Brown Thrush or Thrasher, Blue Bird, Yellow Bird, Scarlet
Tanager, Bobolink, Baltimore Oriole, European Black Bird, Blue Jay, Blue
and Yellow Macaw, Carolina Parrakeet, Cockatoo, Green and Gray Parrot,
and the rearing and management of all kinds of Pigeons and Fancy Poultry,
Babbits, Squirrels. Guinea Pigs, White Mice and Dogs ; together with a
Comprehensive Treatise on the Principle and Management of the Salt and
Fresh Water Aquarium, with instructions how to make, lay the foundation,
- and stock the Tank. Illustrated with 123 tine wood-cuts.
Bound in boards, cloth back . « ( 50 cts.
Chesterfield's Art of Letter- Writing Simplified. A Guide to
Friendly, Affectionate, Polite and Business Correspondence. Containing a
collection of valuable information relative to the Art of Letter- Writing,
with clear instructions how to begin and end Correspondence, Rules for
Punctuation and Spoiling, etc., with numerous examples of Letters and
Motes, with several important hints on Love-letters 15 cts.
fhe Life, Crime and Capture of John Wilkes Bosth. With
a full Sketch of the Conspiracy of which he was the Leader, and the Pur-
suit, Trial and Execution of his Accomplices, together with an original
Poem on Abraham Lincoln. By George Alfred Townsend, a Special Cor-
respondent. Illustrated on the cover with a fine portrait of the Assassin,
and also containing Plans, Maps, etc. Octavo 25 cts.
The Hindoo Fortune-Teller and Oracle of Destiny. Con-
taining Ten Methods of Telling Fortunes with Cards, a complete system oi
Fortune Telling with Dice, together with Sixty-seven Good and Bad
Omens, with their interpretation i5 cts,
The Combination Fortune-Teller and Dictionary of
. Breams. A Comprehensive Encyclopedia explaining all the different
methods extant by which good and evil events, are foretold, containing 4 50
pages, and illustrated with numerous engravings and two large colored
lithographs. IGino, cloth ... Si.25.
The Play-Ground ; or, Out-Boor Games for Boys. A Boo*
of Healthy Recreations for Youth, containing over a hundred Amusements,
including Games of Activity and Speed, Games with Toys, Marbles, Tops,
Hoops, Kites, Archery, Balls; Avith Cricket, Croquet and Base-Ball
Splendidly illustrated with 124 line wood-cuts. Bound in boards. . . .50 Ct3*
10,009 Wonderful Things. Comprising the Marvelous and
Bare, Eccentric and Extraordinary, in all Ages and ^Nations. Enriched
with hundreds of illustrations. I2mo, cloth, gilt side $1.50
Popular Books eent Free of Postage at tiie Prices annexed.
&ilyn's Eitual of Freemasonry. Containing a complete Key
*o the following Degrees : Degree of Entered Apprentice ; Degree of Fel-
low Craft. ; Degree of Master Mason ; Degree of Mark Master ; Degree cf
Past Master; Degree of Excellent Master; Degree of Eoyal Arch : Eoyal
Arch Chapter; Degree of Royal Master : Degree of Select Master ; Degree
of Super-Excellent Master ; Degree of Ark and Dove ; Degree of Knights
of Constantinople ; Degree of Secret Monitor; Degree of Heroine of Jeri-
cho; Degree, of Knights of Three Kings; Mediterranean Pass: Order oi
Knights of the Red Cross ; Order of Knights Templar and Knights of
Malta; Knights of the Christian Mark, and Guards of the Conclave-.
i Knights of the Holy Sepulchre ; The Holy and Thrice Illustrious Order of
the Cross ; Secret Master ; Perfect Master ; Intimate Secretary ; Provost
and Judge; Intendant of the Buildings, or Master in Israel; Elected
Knights of STine ; Elected Grand Master: Sublime Knights Elected;
Grand Master Architect ; Knights of the Xiuth Arch: Grand Elect. Per-
fect and Sublime Mason. Illustrated with 38 copper-plate engravings; to
which is added, a Key to the Phi Beta Kappa, Orange and Odd Fellows So-
cieties. By Avery Ailyn, K. R. C. K. T. K. M., etc. 12mo, cloth ....§5.00
tester's " Look to the East." (Webb Work.) A Ritual of
the Eirst Three Degrees of Masonry. Containing the complete work of the
Entered Apprentice, Eeliow Craft and Master Mason's Degrees, and their-
Ceremonies, Lectures, etc. Edited by Ralph P. Lester. This complete
and beautiful Pocket Manual of the First Three Degrees of Masonry, is
printed in clear, legible type, and not obscured by any attempts at cypher or
other perplexing contractions. It differs entirely from all other Manuals,
from the fact that it contains neither the pas?.words, grips, nor any other
purely esoteric matter, with which Masons, and Masons onhe, are necessarily
entirely familiar. It affords, therefore, a thorough and valuable guide to
the regular "work" in the above degrees, divested of everything that any
member of the Fraternity would object to see in print, or hesitate to cany
in his pocket. It gives the correct routine of
t*pening and Closing the Lodge in
each Degree.
Calling Off and calling On.
Calling the Lodge Tip and Down.
The Entire Ceremonies of Initiating,
Passing and. liaising Candidates. \
The Lectures all Ritually and Mon*
itorially Complete.
Bound in cloth $2.00
Leather tucks (pocket-book style), gilt edges 2.50
Duncan's Masonic Eitual and Monitor; or, Guide to the
Three Symbolic Degrees of the Ancient York Rite, Entered Aprentice, Fel-
low Craft and Master Mason. And to the Degrees of Mark Master, Past
Master, Most Excellent Master, and the Royal Arch. By Malcom C. Dun-
can. Explained and Interpreted by copious* Xotes and numerous Engrav-
ings. It is not so much the design of the author to gratify the curiosity of
the uninitiated, as to furnish a Guide to the Younger Members of the Order,
y by means of which their progress from grade to grade may be facilitated.
With the aid of this invaluable Masonic Companion, any mason can. in
/ a short time, become qualified to take the Chair as Master of a Lodge
Nothing is omitted in it that may tend to impart a full understanding o.
the principles of Masonry. This is a valuable book for the Eraternity, con-
taining, as it does, the Modern "Work" of the order. JSo Mason should
. "be without it. Bound in cloth f.2,50 *
Leather tucks (pocket-book style), with gilt edges S.00
gander's Expose of Odd-FellowsMp. Containing all the Lec-
tures complete, with regulations for Opening, Conducting and Closing a
Lodge; together with Forms of Initiation. Charges of thevnrions OfEcers.etc.,
giving all the work in the following Degrees : 1st, or White Degree ; 2d,
or Covenant Degree ; 3d, or Koyal Blue Degree ; 4th. or Hemembrar.ee De-
gree ; 5th, or Scarlet Degree ».!..-«, 25 Gt&
Popular Books sent Free of Postage at the Prices annexed. r
«B- — ' ' 1 —I
Marline's Manual of Etiquette and Perfect Letter- Writer.
For the use of both Ladies and Gentlemen. A great many books have been
printed on the subject of Etiquette and correct behavior in society ■; but
none of them are sufficiently comprehensive and matter-of-fact to suit thi
class of people who may be called new-beginners in fashionable life. This
book explains in a plain, common-sense way, precisely how to conduct
yourself in every position in society. This book also contains over 300 sen-
sible letters and notes suitable to every occasion. It has some excellent
model letters of friendship and business, and its model Love-Letters are un-
equaled. If any lady or gentleman desires to know how to begin a love
correspondence, this is just the book they want. This volume contains thq
same matter as " Marline's Hand-Book of Etiquette1' and u Martinets Sen*
sible Letter -Writer" and, in fact, combines those two books bound together
in one substantial volume of 373 pages. Cloth, gilt , $1.50
Frost's Original Letter- Writer, and Laws and By-Laws of
American Society, combined. Being a complete collection of Original
Jitters and Notes upon every; imaginable subject of e very-day; life, and a
condensed but thorough treatise on Etiquette and its Usages in America.
By S. A. Frost. This book consists of Miss Frost's two celebrated works
on Etiquette and Letter Writing, bound together in one substantial volume.
Anybody who wants a book that will tell them how to appear to advantage
in society, or how to write a letter on almost any subject, should send for a
copy of this valuable work. 16mo, 378 pages, extra cloth $1.50
One Hundred and Thirty Comic Dialogues and Recitations.
Being Barton's Comic Recitations and Humorous Dialogues, and Spencer's
Comic Speeches and Dialogues, combined in one volume. This capital book
contains an endless variety of Comic Speeches, Humorous Scenes, Amusing
Burlesques and Diverting Dialogues. It embraces French, Dutch, Irish,
Ethiopian and Yankee Stories, and from its fruitful pages may be selected
enough fan to make any entertainment a success. I3ound in cloth. . .$1.50
Frost's School and Exhibition Dialogues. Comprising Frost's
Humorous Exhibition Dialogues, and Frost's Dialogues for Young Folks,
combined in one volume. By getting this excellent book, the difficulty in
procuring a good dialogue for a school exhibition will be entirely overcome.
It contains sixty-one good dialogues of every shade and variety, and from
its weJl-stored pages may be selected enough original matter to insure the
success of a score of entertainments. Bound in cloth $1.50
Twenty-six Short and Amusing Plays for Private Theat-
ricals. Being Howard's Drawing-room Theatricals and Hudson's Private
Theatricals combined in one volume. This book, as the title implies, con-
tains twenty-six of the best plavs that can be selected for a private theat-
rical entertainment. It contains several amusing plays for one sex only,
and is thus adapted for the army, navy, and male or female boarding-
schools. It contains plain directions for getting up a good amateur perform-
ance. Bound in cloth , . .'. $1,50
£h\ Valentine's Comic Lectures ; or, Morsels of Mirth for
0l3 Molanclioiy. Comprising Comic Lectures on Heads, Faces, iSToses,
Mouths, Amniai Magnetism, etc., with Specimens of Eloquence, Trans-
actions of -Learned Societies, Delineations of Eccentric Characters, Comia
Bongs, etc., etc. By Dr. "W". Yalentine. Hlustrated with 12 portraits ol
Dr. Valentine in his most celebrated characters. Paper covers 75 Ct3
Broad Grins of the Laughing Philosopher. This book is foil
of the drollest and queerest incidents imaginable, interspersed with jc^es,
©aaint sayings and funny pictures. It also contains twenty-nine laughable
4igravin<£S.... ,•«„„•«,, ,,,,.,,,«,,,,.. .....13 Ct9
Popular Books sent Free of Postage at the Prices annexed.
Ike American Boy's Book of Sports and Games. A Re-
pository of la and Out-Door Amusements for Boys and Youths. Containing
BOO large 12mo pages. Illustrated with nearly 7u0 engravings, designed by
White, Herriek, Weir and Harvey, and engraved by H". Orr. This is un-
questionably the most attractive and valuable book of its kind ever issued
311 this or any other country. It was three years in preparation, sgid em-
braces all the sports and games that tend to develop the physical constitu-
tion, improve the mind and heart, and relieve the tedium of leisure hears,
both in the parlor and the field. The engravings are in the first style of tha
art, and embrace eight full-page ornamental titles, and four large colored
chromos, illustrating the several departments of the work, beautifully printed
on tinted paper. The book is issued in the best style, being printed on fine
sized paper, "and handsomely bound. Extra cloth, gilt side and back, extra
gold, beveled boards §2.00
Mrs. Crowen's American Lady's Cookery Book. Giving
every variety of information for ordinary and holidav oceasions, and con.
taming over 1,200 Original Receipts for Preparing and Cooking Soups an4
Broths. Fish and Oysters, Clams, Mussels, Crabs and Terrapins, Meats oi
all kinds, Poultry and G-ame, Eggs and Cheese, Vegetables and Salads,
Sauces of all kinds, fancy Desserts, Puddings and Custards, Pies and Tarts,
Bread and Biscuit, Rolls and Cakes, Preserves and J eilies, Piekles and
Uatsups, Potted Meats, etc., etc. ; with valuable hints on choosing: and pur-
chasing all kinds of provisions, on preparing ripe fruits for the table. Bills ot
Pare for the guickince of young housekeepers, the arrangement of the table
for Dinner Parties, the Etiquette of the Dinner-table. Cookery for invalids,
Carving made easy, etc., the whole being a complete svstem of Americaii
Cookery. By Mrs. T. J. Crowen. 480 pages, 12mo, cloth §1.50
The Season Way of General Science. A careful collection
of some thousands of Reasons for things which, though generally known,
are imperfectly understood. It is a complete Encyclopedia of Science ; ana
persons who have never had the advantage of a liberal education may, by
the aid of this volume, acquire knowledge which the study of years only
would impart in the ordinary course. It explains everything in Science
that can Be thought of, and tlie whole is arranged with a full index. 346
pages, bound in cloth, gilt, and illustrated with numerous wood-cuts. .$1,50
Biblical Beason Why. A Handsome Book for Biblical Stu-
dents, and a Guide to Family Scripture Readings. This work gives 1,494
Reasons, founded upon the Bible, and assigned by the most eminent Divines
and Christian Philosophers, for the great and all-absorbing events recorded
in the History of the Bible, the Life of our Saviour and the Acts of his
Apostles. It will enable Sunday-school teachers to explain most of the ob-
scure and difficult passages that occur in the Scriptures. Cloth, gilt..^l,50
The Season Why of Natural History. An illustrated book
■. of popular information on all matters relating to Birds, Beasts, Fishes, Rep-
tiles, etc. It gives the Reasons for hundreds of interesting facts in connec-
tion with Zoology, and affords an. immense amount of instruction in the
peculiar habits ana instincts of the various orders of the Animal Kingdom.
Bound in cloth, gilt .'$1.§0
The Three Volumes of the BEASON WRY SERIES are uniform
in size and style, ana. form a valuable addition to every Library,
Bouiliard's Book of Practical Eeceipts. For the use of
Families, Druggists, Perfumers, Confectioners, and Dealers in Soaps an4
Fancy Articles for the Toilet. By F. A. Souillard. Paper covers. . .25 Ota^
Popular Books sent Free of Postage at the Prices annesedj
The Amateur Printer ; or, Type-Setting at Home. A thorough
and complete instructor for the amateur in all the details of the Printer's
Art, giving practical information in regard to type, ink, paper and all the
implements requisite, with illustrated directions for using them in a
proper manner. It teaches how to set type in the stick, transfer the
matter to the galley and make it up in forms ; also how to take proofs
and correct them, showing all the signs used by practical proof-readers
in correcting proofs; it illustrates the plan of the type-case, showing the
relative positions of the compartments allotted to the type of each letter,
etc., and the correct manner of replacing or distributing type in the case.
The practical instructions given in this work are complete arid so plainly
described that any amateur can become a good printer by studying and
applying the information it contains. Paper covers. Price 25 CtS.
Talk of "Uncle George to his Nephew About Draw Poker.
Containing valuable suggestions in connection with this Great American
Game; also instructions and directions to Clubs and Social Card Parties,
whose members play only for recreation and pastime, with timely warn-
ings to young players, illustrated. In which Uncle George narrates to
his nephew the experience he has gathered in the course of his travels
"West and East ; showing him, in a chatty and familiar style, the devices,
tricks, appliances, and advantages by which gentlemanly gamblers fleece
the unsophisticated and unwary in the popular game of Draw Poker, and
offering him plain and fatherly advice as to the best means for frustrating
their efforts and avoiding their traps. Every one who takes a hand at
" Draw " will be a gainer by perusing what Uncle George says about it,
and become a wiser as well as a richer man. Quarto. Paper. Price.. 25 CtS.
Proctor on Draw-Poker. A Critical Dissertation on " Poker
Principles and Chance Laws." By Prof. Richard A. Pkoctor. An in-
teresting Treatise on the Laws and Usages which govern the Game of
Draw-Poker, with Practical Remarks upon the Chances and Probabilities
of the Game, and a Critical Analysis ot the Theories and Statistics ad-
vanced by Blackbridge and other writers on the subject, and especially in
regard to their doctrines relating to cumulative recurrences. Small
quarto 15 CtS.
Lander's Revised Work of Odd-Fellowship. Containing all
the Lectures, complete, with Begulations for Opening, Conducting, and
Closing a Lodge ; together with Forms of Initiation, Charges of the
Various Officers, etc., with the Complete work in the following Degrees;
Initiation ; First, or Pink Degree ; Second, or Royal Blue Degree ; Third,
or Scarlet Degree. By Edy/in F. Lander. This hand-book of the Revised
TVork of the Independent Order of Odd-Fellowship has been prepared in
conformity with the amendments and alterations adopted by the Sover-
eign Grand Lodge of Canada in September, 1880. 16mo, paper cover, 25 CtS.
Tlie Jolly Joker ; or, a Laugh all Round. An Immense Col.
lection of the Funniest Jokes, Drollest Anecdotes and most Side-Splitting
Oddities in existence, profusely illustrated from beginning to end, in the
most mirth-provoking style. The illustrations alone are sufficient for a
constant and long-sustained series of good, square laughs for all time.
12mo, 144: pages, illustrated cover 25 CtS-
Some Comicalities. A Whole Volume of Jolly Jokes, Quaint
Anecdotes, Funny Stories, Brilliant Witticisms, and Crushing Conun-
drums, with as many droll illustrations to the page — and every page at
that— hs can^e crowded into it. 14.4= pages Illustrated cover 25 CtS.
Dick's Dutch, French and Yankee Dialect EecitationSc
An unsurpassed Collection of Droll Dutch Blunders,Frenchmen's Funny Mistakes, and
Ludicrous and Extravagant Yankee Yarns, each Recitation being in its own dialect.
DUTCH DIALECT.
Per Mule Shtood on der
Steamboad Deck.
Go Vay, Becky Miller.
Der Drummer.
Mygel Snyder's Barty.
Snyder's Nose.
DyVn7 Vords of Isaac.
Fri\,z und I.
Betse/ und I Hafe Bust X7h.
Schneider sees Leah.
Dot Fun.iy Leetle Baby.
Schnitzeri's Philosopede.
Der Dog und der Lobster.
Schlosser's Ride.
Mine Katrine.
Maud Muller.
Ein Deutsches Lied.
Hans and Fritz.
Schneider's Tomatoes.
Deitsche Advertisement.
Vas Bender Henshpecked.
Life, Liberty and Lager.
Der (root Lookin' Shnow.
Mr. Schmidt's Mistake.
Home Again.
Dot Surprise Party.
Der Wreck of der Hezberus.
Isaac Rosenthal on the
Chinese Question.
Hans Breitmann's Party.
Shoo Flies.
A Dutchman's Answer.
How J ake Schneider Vent
Blind.
I Vash so Glad I Yash Here.
The Dutchman and the
Yankee.
Eow the Dutchman Killed
the Woodchuck.
Der Nighd Pehind Grisd-
raas.
The Dutchman's Snake.
Yoppy's Yarder und Hees
Drub hies.
Dhree Shkaders.
Katrina Likes Me Poody
Veil.
Hans in a Fix.
Leedle Yawcob Strauss.
How a Dutchman was Done.
Dot Lambs vot Mary Haf
Got.
The Yankee and the Dutch-
man's Dog.
Zwei Lager.
Schneider's Ride.
The Dutchman and the
Small-pox.
Tiamondts on der Prain.
A Dutchman's Testimony
in a Steamboat Case.
Hans Breitmann and the
Turners.
FRENCH DIALECT.
The Frenchman's Dilemma;
or, Number Five Collect
Street.
The Frenchman's Revenge.
Noozell and the Organ
Grinder.
How a Frenchman Enter-
tained John Bull.
Mi\ Rogers and Monsieur
Denise.
The Frenchman and the
Landlord.
The Frenchman and the
Sheep's Trotters.
A Frenchman's Account oi
the Fail.
I Vant to Fly.
The Generous Frenchman.
The Frenchman and tha
Flea Powder.
The Frenchman and the
Rats.
Monsieur Tonson.
Vat You Please.
The Frenchman and th»
Mosquitoes.
The Frenchman's Patent
Screw.
The Frenchman's Mistake.
Monsieur Mocquard Be*
tween Two Fires.
YANKEE DIALECT.
Mrs. Bean's Courtship.
Hez and the Landlord.
Squire Billings' Pickerel.
Deacon Thrush in Meeting.
The Yankee Fireside.
Peter Sorghum in Love.
Mrs. Smart Learns how to
Skate.
Capt. Hurricane Jones on
the Miracles.
The Dutchman and the
Yankee.
The Yankee Landlord.
The Bewitched Clock.
The Yankee and the Dutch-
man's Dog.
Aunt Hetty on Matrimony.
The Courtin'.
Ebenezer on a Bust.
Sut Lovingood's Shirt.
Biddy'3 Troubles.
Birth of St. Patrick, The.
Bridget O'Hoolegoin's Let'
This Collection contains all the best dialect pieces that are incidentally scattered
through a large number of volumes of " Recitations and Readings," besides new and
excellent sketches never before published, 170 pages, paper cover SO c-ts.
Bound in boards, cloth back 50 cts.
Pick's Irish Dialect Recita tions. A carefully compiled Collec-
tion of Rare Irish Stories, Comic, Poetical and Prose Recitations, Humorous Letters
and Funny Recitals, all told with the irresistible Humor of the Irish dialect. Containing
Iiiish Coquetry.
Irish Drummer, The.
Irish Letter, An.
Irish Philosopher, The.
Irish Traveler, The.
Irishman's Panorama, The.
Jimmy McBride's Letter.
Jimmy Butler and the Owl.
King 6'Toole and St. Kevin.
Kitty M alone.
Love in the Kitchen.
Micky Free and the Priest.
Miss Malony on the Chinese
Question.
Mr. O'Hoolahan's Mistake.
Paddy Blake's Echo.
Paddy Fagan's Pedigree.
Paddy McGrath and the
Bear.
Paddy O'Eafther.
Paddy the Piper.
the
Say
the
Connor.
Dermot O'Dowd.
Dick Macnamara's Matri-
monial Adventures.
Dying Confession of Paddy
M'Cabe.
Father Mo'dov.
Father Phil Blake's Collec-
tion,
f ather Roach,
^ight of Hell-Kettle, The.
Handy Andy's Little Mis-
takes.
How Dennis Took the
Pledge.
Ho w Pat Saved his Bacon.
Irish Astronomy.
This Collection contains, in addition to new and original pieces, all the very best
Recitations in the Irish dialect that can be gathered from a whole library of "Recita-
tion " books. It i-j full of sparkling witticisms and it furnishes also a fund of entertain'
yog matter for perusal in leisure moments. 170 pages, paper cover !>0 cts,
Sound in boards, cloth back , 60 eta.
Paddy's Dream.
Pat and the Fox.
Pat and the Gridiron.
Pat and his Musket.
Pat and the Oysters.
Pat's Criticism.
Pat's Letter.
Pat O'Flanigan's Colt.
Patrick O'Rcuke and
Frogs.
Paudeen O'Rafferty's
Voyage.
Peter Mulrooney and
Black Filly.
Phaidrig Crohoore.
Rory O' SI ore's Present to
the Priest.
St. Kevin.
Teddy O'Toole's Six Bulls.
Wake of Tim O'Hara, The.
Widow Cummiskey, The.
Beecher's Eecitations and Eeadings.
Dramatic. Designed for Public and Private Exhibitions.
Mis-s Maloney at the Don -
list's
Lost and Found
Mygel Snyder's Barty
Mag dale nil
Jim Wolfe and tlie Cats
Tho Woolen Doll
The Charity Dinner
Go-Morrow , or, Lets Wife
The Wind and the Moon
Dyiu' Words of Isaac
Maude Mullerin Dutch
Moses the Sassy
Yarn of the " Nancy Bell"
Paddy the Piper
Schneider sees "Leah "
Caldwell of Springfield
Artemus Ward's Panorama
Tale of a Servant Girl
How a Frenchman Enter-
tained John Bull
Tiamondts on der Prain
King Robert of Sicily
Gloverson the Mormon
Do Pint wid Ole Pete
Pat and t ho Pig
The Widow Bedott's Letter I
Paper covers. Price
Bound in boards, cloth back
The Cry of the Children
The D utch man and tho
Small -pox.
Sculp in
Kats-Descriptivo Recita
tion
A Reader Introduces Him-
self to an Audience
A Dutchman's Dolly Var
den
*' Rock of Ages "
Feeding the Black Tillies
The Hornet
The Glove and the Lions
I Vant to Flv
That Dog of Jim Smiley's
The Faithful Soul
k*My New Pittayatces "
Mary Ann's Wedding
An inquiring Yankee
The Three Bells
Love in a Balloon
Mrs. Brown on the Streets
Shoo Flies
Discourse by the Rev. Mr.
Bosan
Without the Children
Humorous, Serious,
Contents
Si^nor Billsmethi's Danc-
ing Academy
Der Goot Look'in Shnow
The Jumping Frog
The Lost Chord
Tho Taie of a Leg
That West-side Dog
How Dennis Took tho
Pledge
The Fisherman's Summons
Badger's Debut as Hamlet
He/ekiah Stole the Spoons
Paddy's Dream
Victuals and Drink
How Jake Schneider Went
Blind
Aurelia'r. Young Man
Mrs. Brown on Modern
Houses
Farm i' ard Song
Murphy's Pork Barrel
The Prayer Seeker
An Extraordinary Phe-
nomenon
The Case of Young Bangs
A Mule Ride in Florida
Dhree ShKaders
SOrta.
GOets.
Dick's Ethiopian Scenes, Variety Sketches and Stump
Spwhfs. Containing the following Rich Collection of Negro Dialogues, Scenes,
Farces, End-Men's Jokes, Gag?, Rollicking Stories, Excruciating Conundrums, Ques-
tions and Answers for Bones, Tambo and Interlocutor, etc. Contents;
I's Gwine to Jine de Ma-
sons
Jes' Nail dat Mink to de
Stable D<»'— Oration
But the Villain still Pur-
sued Her — A Thrilling
Tale
Bones at a Free-and-Easy
Buncombe Speech
Shakes-pears Improved
End Gag — Rones and Tam-
bo
A Man of Nerve — Comic
Sketch
End Gag — Bones and Tam-
bo
Uncle Pete — Darkey Sketch
The Rival Darkeys
The Stage-Struck Darkey
Add Lyman's Fourth "of
July Oration
Absen t-M in dedness — Bones
and Tambo
Don't Call a Man a Liar
Tho Mysterious Darke v
Rev Uncle Jim's Sermon
Th~- 'Possum-Run Debating
Society
Tim Murphy's Irish Stew
Brudd-r Bones in Love —
Interlocutor and Bones
'Lixey ; or, The Old Gum
Game — Negro Scene
Bra d der Bones' Duel
Brudder Bones' Sweetheart
B rudder Bones in Hard
Luck
Two Left-Bones and Tambo
Speech on Boils
How Bones Cured a Smoky
Chimney
Sermon on Keards, Hosses,
Fiddlers, etc.
Huggm' Lamp-Posts
Not Opposed to Matrimony
How Pat Sold a Dutchman
The Coopers — one Act Farco
Questions Easily Answered
— Bonos aiad Tambo
Examination in Natural
History— Minstrel Dia-
logue
O'Quirk's Sinecure
The Widower's Speech
Bones at a Raffle
Uncle Pete's Sermon
Bones at a Soiree— Interlo-
cutor and Bones
Speech on Woman's Rights
Bones' Discovery
Mark Twain Introduces
Himself — Characteristic
Speech
Speech on Happiness
Burnt Corkers— Minstrel
Dialogue
The Nervous Woman
The Five Senses — Minstrel
Dialogue
The Dutchman's Experi-
ence
Essay on tho Wheelbarrow
Bones at a Pic-Nic
The Virginia Mummy —
Negro Farce
178 pages, paper cu-pt
Byuud in boi.ru, cloth
back
Brudder Bones in Clover
Artemus Ward's Advice to
Husbands
Wnere the Lion Roareth,
and the Wang- Doodle
Mourneth
Romeo and Juliet in 18P0
Artemus Ward':-; Panorama
Brudder Bones as a Carpet-
Bagger — Interlocutor and
Bones
Major Jones' Fourth of J uly
Oration
Curiosities for a Museum-
Minstrel Dialogue
Burlesque Oration on Mat-
rimony
Brudder Bones on tho Rag-
ing Can awl
The "SnaekirP-Tnrtle Man-
Ethiopian Sketch
Bones' Dream— Ethiopian
Sketch
Come and Hug Mo
W i d o w O " £ r i en' s Toa? t
Scenes at the Po.ice Court
—Musical Minstrel Dia-
logue
Brudder Bones as a Log-
lioller
De Pint Wid Old Pete-
Negro Dialect Recitation
A Touching Appeal— Dutch
Dialect Recitation
Wounded in the Corners
Darkey Dialogue
End Gag— Interlocutor and
Bones
. f?Orf,».
. - - . - aQcts*
Tambo's End-Men's Minstrel Gags. Containing some of the
best Jokes and Repartees of the most celebrated 41 burnt cork " performers of our
day. Tambo and Bones in all sorts and manner of scrapes. This Dock is full of
Burnt-Cork Drolleries, Funny Stories, Colored Conundrums, Gags and Witty Repar-
tee, all the newest side-splitting conversations between Tambo, Bones, and the In'
terlocutor, and will be found useful alike to the professional and amateur performer,
Contents :
JL Bird that can't be
Plucked
Annihilating Tim©
At Last
Bashful
Bet, The
Big Fortune, A
Blackberrying
Black Swan, The
Bones and his little Game
Bones and the Monkey
Tricks
Bones as a Fortune Teller
Bones as a Legitimate Ac-
tor
Bone3 as a Pilot
Bones as a Prize Fighter
Bones asa" Stugent "
Bones as a Traveler
Bones as a Victim to the
Pen
Bones as a Walkist
Bones assists at the Per-
formance of a New Piece
Bones attends a Seance
Bones finds Himself Fa-
mous
Bones gets Punned
Bones gets Stuck
Bones has a Small Game
with the Parson
Bones' Horse Race
Bones in an Afixir of Honor
Bones in Love
Bones keeps a boarding
House
Bones on the "War Path
Bones on George Washing-
ton
Bones on the Light Fantas-
tic
Bones Opens a Spoilt Shop
Bones Plays O'Feila
Bones sees a Ghost
Bones Slopes with Sukey
Bones tells a "Fly" Story
Brother will come home to-
night
Bones a3 a Carpet Bagger
Bones as an Inkslinger
Bones *n a New Char-acter
Bones in Clover
Bones' Love Scrape
" Cullud" Ball, The
Conundrums
Curious Boy
Dancing Mad
Dat's WhatJ'd Like to
Know
Definitions
De Mudder of Inwention
Difference, The
Don't Kiss every Puppy
"Far Away in Alabam' "
First White Man, The
Fishy Argument
Four-Eieven-I'orty-Four
Four Meetings, The -
From the Poiks
Girl at the Sewing Ma-
chine
Hard Times
Hard to take a Hint
Heavy Spell, A
Kighf&lutin'
Horrible !
How Bones became a Min-
strel
How Tambo took his Bit-
ters
How to do it
Impulsive Oration
Inquisitive
Jeallusest of her Sect
Legal Problem, A
Liberal Discount for Cash
Manager in a Fix, Tha
Mathematics
Merry Life, A
Momentous Question
Mosquitoes
Music
is otes
Ob Course
Our Shop Girls
Pomp and Ephy Green
Presidency on de Brain
Proposed increase of Taxes
Railroad Catastrophe
Reality versus Romance
Rough cn Tambo
Sassy Sam and Susie Long
School's In
Shakespeare with a Ven-
geance
Simple Sum in Arithmetic
Sleighing in the Park
Sliding Down the Hill
Stylo
Sublime
Sweai ingby Proxy
Tambo's Traveling Agent
That Dear Old Homo
"The Pervicions, Josiar "
Thieves
Tonsorial
Toast, A
Uncle Eph's Lament
Waiting to See Him Off
You Bet
And 40 popular songs and
dances.
Everything new and rich. Paper covers 30Hr.
Bound in boards, with cloth back - . »Gtts.
HeBride's Comic Speeches and E-ecitations. Designed for
Schools, Literary and Social Circles. By H. Elliott McBride, Author of 41 McBride's
Humorous Dialogues," etc., etc. This is one of the very best series of original
speeches, in Yankee, Darkey, Spread-Eagle and village styles, with a number of
diverting addresses and recitations, and funny stories, forming an excellent voluma
of selections for supplying the humorous element of an exhibition. Content* :
Peter Peabody's Stump
A Burst of Indignation
Disco'se by a Colored Man
A Trumpet Sarmon
Sarmon on Skilletvillers
N ancy Matilda Jones
Hezekiah's Proposal
About the Biliikinses
Betsy and I are Out Once
More
A Stump Speech
About Katharine
Deborah DooiitUe's Speech
on Women's Rights
A Salutatory
A Mournful Story
Paper covers, illuminated
Boa.rd covers-, iilunoin&tsd
An Address to Schoolboys
Zaehariah Popp'3 Court-
ship and Marriage
A Sad Story
How to Make Hasty Pud-
ding
My Matilda Jane
Courtship, Marriage, Sep-
aration and Reunion
Lecture by a Yankee,
A Colored Man's Difco'sa
on Different Subjects
A Girl's Address to Boys
McSwinger's Fate
ech
Mr. Styx Rejoices on Ac-
count of a New Well
Spring
Victuals and Drink
Speech by Billy Higgins on
the Destruction of His
Kambo Apple Tree
A Boy's Address to Young
Ladies
An Old Man's Address to
Young Wives
Salu-ta-rat-u-ii-ry
Valedictory.
SOcts.
- eOels<
Popular Books Seat Free of Postage at tlio Prices Annexed.
Burton's Amateur Actor. A Complete Guide to Private The-
atricals; giving plain directions for arranging, decorating and lighting the
Stage and its appurtenances, with rules and suggestions for mounting, re-
hearsing and performing all kinds of Plays, Parlor Pantomimes and Shadow
Pantomimes. Illustrated with numerous engravings, and including a se-
lection of original Plays, with Prologues, Epilogues, etc. By C. E. Burton,
CONTENTS.
How to form an Amateur Company.
Duties of the Manager and Prompter.
Theatrical Music.
Hides for an Amateur Company.
How to Arrange a Stage.
How to Make a Curtain.
Sow to Light the Stage.
Colored and Calcium Light Effects.
How to Make and Paint the Scenes.
Hew to Imitate Moonlight, Sunrise,
Thunder, Pain, "Wind and various
other effects.
Slow to make all kinds of ''Proper-
ties." _
How to make up Dresses, Wigs,
Beards, etc.
How to "make up" the Face to imi-
tate Old Men and other characters.
General Directions for Acting.
Stage Business, Entrances and Exits.
Four Appropriate Prologues; Three
Epilogues.
On the Selection of Plays.
A Family Fix. Comedy for Thre©
Males and three Females.
The Philopena. Comedy for two
Males and one Female.
Directions for Performing Parlor
Pantomimes.
Love's Obstacles; or, Jack's Tri-
umph. An Original Parlor Panto-
mime.
Complete Directions for Performing
Shadow Pantomimes.
Detailed Instructions for producing
all Shadow Illusions.
The Feejee Islanders at Homo. An
Original and unequaled Shadow
Pantomime.
A list of Farces. Comedies, etc.,
specially adapted to Parlor Per-
formances, with the Characters of
Each Enumerated and Described.
ISmo, illuminated paper covers. Price 30 Cti.
Bound in Boards 50 eta.
Howard's Book of Drawing-Boom Theatricals. A collection
of short and amusing plays in one act and one scene, especially adapted for
private performances ; with practical directions for their preparation and
management. Some of the plays are adapted for performers of one sex
only.
1
Contents.
Explanations of stage
tlOTlS.
Hints to Amateurs.
The_Student's Frolic. . . .
A Household Fairy
A iiiss in the Dark
Mrs. Willis' "Will
Jack of all Trades
Contents.
direc-
His First Brief
A Sudden Arrival
A Medical Man
A Terrible Secret
Poisoned
An Eligible Situation
" Wanted a Foung Lady '
Paper Covers. Price SO CtS»
BuWi in beards, with dotk back , 50 cts»
0 N 0 A
V
,0 o
0V *S
,0o
°* ' y .s
*b 0
7,* s
3? © ^v>_
.V1 \>v.
O 0V
IS
Live Music
Archive
Librivox
Free Audio
Metropolitan Museum
Cleveland
Museum of Art
Internet
Arcade
Console Living Room
Open Library
American
Libraries
TV News
Understanding
9/11